Category Archives: chef

Jul28

What The Heart Knows As The Summer Blooms

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What The Heart Knows As The Summer Blooms

Summer can bring a frenzy of activity like the hummingbirds with their multiple flights to the sugar-water feeders. Dean is filling those feeders with his homemade recipe every 7 – 8 days. The finches and sparrows are the same with the suet blocks we put out. Fattening up, those birds of song. Summer blooms and songs all around. I read about blackberries, bees, and honey. I sit, observing from our cottage’s windows, taking it all in this week while recovering from COVID. This morning, I am feeling well enough to walk outside in the midst of the sights and sounds. Sunday’s sermon will be given courtesy of Mother’s Nature. The biscuit & gravy chef made a plate for me this morning. My last day of quarantine will be a beautiful one. How blessed I am.

While the rains water and the sun warm the earth, this is what the heart knows as the summer blooms: it is good to sit awhile to reflect and pray. I pray for my children and grandchildren. My disabled daughter who lost their house in a fire 1-1/2 years ago is living in a huge travel trailer on her husband’s family farm. Not quite the 3-bedroom house they were accustomed to. A final insurance settlement is almost completed. “Please God not another day of delay for them and give them wisdom on the best ways to spend these provisions.” My other daughter who fought and beat breast cancer in her early 30’s still struggles with brain fog after treatments. “Please God, clear her thoughts to see the next steps to take and the fortitude to walk those steps.” My son, who struggles with mental health challenges, like so many of us do. “Please God bring clarity and assurance of Your love for him. and each of us”

Take a walk in your neighborhood gardens and snap some green beans with your grandma today. I guarantee you will feel better.

Sweet Berry Kisses

Off to the blueberry bushes and blackberry brambles I am sent,

into the strawberry patch squishing overripe berries between my toes.

A painter’s palette smeared like rouge onto my cheeks

and all phalanges match my berry-stained face, lips, and tongue.

These delicious delectables satisfy my tummy’s rumbles

while the morning’s sun seals the sweet berry kisses to my lips.

Picking berries, berries, and more berries is my morning chore,

so, most make their way into Auntie’s heavy handled shiny bucket.

Pies, crisps, cobblers, buckles, and biscuits smothered with berry jams,

these Auntie anticipations as she twiddles her thumbs awaiting.

Down the garden path Auntie comes with a rabbit behind and bees a buzzing,

to lend a hand at picking plump berries into her long-handled metal pan.

Before noon into her kitchen baking oozing, finger-licking berry hand pies;

Oh, these juicy jewels create the sweetest berry kisses to my lips.

Anna Gall

May 4, 2024

Dec15

Warming Spirits And Hearts

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In my Missouri town my furry  hat and leather gloves are needed when I get out and about this week. Winter’s chill is here to stay for a few months. It came before the winter solstice and Christmas this year.  A fire in a wood stove or fireplace is welcomed, but the chillest of December days seem to warm up with good food, drink, and fellowship.  Holiday celebrations are underway.  The inner chef in me loves the holidays. With last week’s office party I made a traditional tiramisu to go with the Italian luncheon of pasta con broccoli and lettuce salad.  For the extended family gathering last weekend, I prepared a 11-lb ham with a Bavarian-style glaze of brandy, brown sugar, and Dijon mustard with each family member pitching in with a homemade side dish or dessert.  A cheese platter like this photo from Cabot will be designed for another celebration, with spirits served at each gathering. I want to connect with those I love, and those I need to love more … warming spirits and hearts.  Tis the season, reason for the season.  Hibernation will come later.  Curling under a blanket with a book, writing, and dreaming. “Ham and green beans in my evening rice, with a glass of that good blackcherry wine on the side.  Hibernation is a fine art!” ~David J. Beard.

Jul13

Pasta Arugula

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I use my abundant, pungent arugula in my salads as well as egg, pasta, and rice dishes these days.  A little goes a long way, so most of my culinary creations as of late include my fresh grown arugula. One important aspect to the culinary arts is that improvisation goes a long way. It is easier to substitute ingredients with cooking versus baking.  I find arugula can be used in place of spinach in most dishes and salads.   There is a taste difference with these 2 greens, but cooking properties similar. Arugula like spinach is a great source of vitamin A and C as well as potassium, calcium, and magnesium.  Arugula grows much like spinach, spring and autumn sowing here in Missouri.

I love creamed spinach! The best I ever had is crafted by the executive chef Gerard Germain. I learned much from the culinary experts while working at Dierbergs School of Cooking.  Chef Gerard dazzles his students’ appetites with Italian and French cuisines. A first generation French immigrant applies his old world culinary magic in the kitchen of a fine Italian establishment in St. Louis called Tony’s. The next best thing is spinach in a white sauce over pasta.  So here is my attempt to a lighter version of Pasta alla Fiorentina … Pasta Arugula (or the Italians say rucola), but my recipe is American-style.  I lessen the butter and use a little olive oil as a base for the slurry as well as use whole milk instead of cream or half & half.  Of course, arugula goes in the recipe instead of spinach.  Noted for the recipe this evening, I cooked too much whole-grain pasta for the amount of white sauce I made, and did not add enough arugula.  Fresh arugula shrinks considerably while sauteed. Tonight I served the Pasta Arugula with locally-made chicken Italian sausage and crusty bread.  I sipped a glass of lavender sparkling water,  and Dean downed a domestic beer this rainy summer evening.Pasta Arugula

May8

Mother’s Day Weekend

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My Saturday was filled with caring  for green life, as so many Saturdays and Sundays in the spring time. Dean and I made an early run to the greenhouse as summer like weather was forecasted for the day. Dean mowed the grass while I attended to weeds and watering. Our peas, lettuce, spinach, arugula, parsley, and dill are sprouting. The chive plants are in full bloom. I cut a bundle, and dropped some off to Jack Mac, executive chef  and friend at Chandler Hill Vineyards. He told me how to use the blooms in my cooking this week.  For this weekend I put together a red potato salad snipping my chives and young voluntary dill sprigs into the bowl.

As tradition goes green plants and May flowers fill my Mother’s Day weekend. This year is no exception. Maybe it is tradition from my childhood.  My motherSeeds Quote still enjoys a potted tomato plant and another pot of summer favorites like petunias or geranium. This Mother’s Day I sit on the porch bench surrounded with early morning mist, song birds, and quietness from the world’s busyness. Midnight,  our Labrador joins. He, too relishes the weekly early Sunday morning date with nature. My pots of perennials and annuals complete my sensual needs this morn.

Apr6

To Eat Intelligently Is An Art

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“To eat is a necessity, but to eat intelligently is an art.” ~ Francois de La Rochefoucauld, French author wrote.  This author lived an exquisite lifestyle in his French chateau in the 1600’s. And the one and only saucy “The French Chef” herself, Julia Child was an American chef who brought the French cuisine to the everyday American in the mid to late 1900’s.  This “mindful, purposeful eating” is an art almost lost, but has been resurrected once again with the farm-to-table restaurants and crafted foods and spirits in today’s food culture.  The term “slow food” was coined in Europe in the 1980’s, and has come to the United States full swing.

Locavorism is encouraged. Niche farmers, gardeners, and chefs bring fresh meats, fruit, vegetables, and herbs to their plates and that of their community.  The Bent Pig and Hannahway Farms in Farmington and Chef Jack MacMurray at Chandler Hill Vineyards in Defiance are such people.  Farmer’s markets will open this month with their early crops.  An American diner such as Ethyl’s in O’Fallon, Missouri has their crafted meats, slowly smoked which fills the neighborhood with a mouth-watering aroma.  After work one evening this week I devoured their pork sandwich served with a heaping dollop of coleslaw between the bun and sweet, smoky BBQ pork, Carolina-style.  I slowly savored every bite.  Local does not always mean the best as my stop at a small cafe for a warm bite before my doctor’s appointment yesterday morning reminded me of that.  A “Popeye omelet” described on the menu said bits of bacon with spinach and Swiss cheese. But mine had chunks of bacon fat that resembled the Swiss cheese.  Gross!  I could not finish it!  The smell of bacon turned my stomach tonight when I came home to my daughter preparing a “brinner ” menu for her family.  See how long it takes me to get over the bacon phobia.  I usually love the leaner slices!  Tonight I created an overnight french toast using leftovers:  day old raisin bread bargain bought at a local bakery soaked in an egg-milk mixture laced with some of my home brew vanilla extract, and then topped with leftover reduced-fat cream cheese spread and fresh blueberry sauce.  Tell you how it turned out on my next post.

So go back to my original quote “to eat intelligently is an art”… it means to eat within a set budget as well as “lean, clean, and green”.  It takes some planning and improvisation.  My health goal this year was to lose at least 20 lbs.  Patronizing those farmer’s markets, growing my own veggies and herbs, and eating more plant foods will help me achieve that goal.  Based on this week’s visit to the doctor’s, I have lost.  As long as I do not eat too many slices of that french toast, and keep to veggie omelets, I will do accomplish my goal tastefully.

 

 

 

 

 

 

 

 

Feb15

Lent, Love, Eagles, and Presidents

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So what do lent, love, eagles, and presidents have in common? They share this 4-day weekend in February!  And Dean and I shared these 4 days with my five grandchildren.  The kids took turns with video games, movies, building with Lego blocks, and cooking in the kitchen. I prepared cheese tortellini with a garlicky white sauce for our first Lenten Friday dinner this season. Our parish hosted a 3-hour mini retreat on prayer Saturday morning. A much needed spiritual renewal for me.  Saturday evening Hannah and I made chicken and dumplings which filled everyone’s belly and we had an extra portion for the “Souper Sunday” mission trip fundraiser. Overnight french toast and maple sausage welcomed our Sunday with Ella’s assistance.  Church-bound this snowy, sleety Valentine’s Day. We are warmed by God’s love.  Then gifts of hand-made palm crosses, sweetheart candies, flowers, and Italian cuisine fill this day of love.  Red and white sauces, heart-shaped pasta, meatballs, cheesy baked bread, and pizza.  The star chefs are my granddaughters, Hannah, Libby, and Ella.

On President’s Day Libby led her cousins in making chocolate pancakes.  The Lincoln Museum is a bit far for us, so in the afternoon we took a drive north of our hometown to the Mississippi River scouting for bald eagles. We saw a bald eagle perched in a tall bare tree across the mighty river, as well as gulls and a blue heron.  We meandered down the country highway to the Our Lady Of The Rivers shrine in Portage des Sioux.  A few more eagles were seen high in the trees along the way.   This warmer afternoon had the ice and snow melting to a slush.  Perfect for snow balls!  Not sure who threw the first one, but it became a free-for-all for a good 20 minutes under the Blessed Mary’s statue.  Libby wondered what Mary must have thought.  I think Mother Mary rather enjoyed seeing us all having fun this winter afternoon!  A few wet shoes and stinging fingers, we warmed up with hot chocolate and marshmallows when we got home.  A wonderful weekend to share with the younger generation.

Feb6

Pancake Morning

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“Talking, talking, pancakes” is what Dean describes our first morning together.  We loves our pancakes!  This Saturday morning is no exception.  This improvising personal chef had one over-ripe banana in the fruit bowl and one bottle of Wells Banana Bread beer left in the refrigerator from the holidays.  This combination created some delicious pancakes. Is it Hermann’s German culture or my German heritage from my deceased grandmothers influencing the weekend menu in this home?  Probably a little bit of each.  Here it is folks … Banana Beer Pancakes with Caramelized Banana Beer Sauce.

This morning Dean and I talk weekend topics over our pancake breakfast.  Errands to run … purchase and install new window blinds in our rejuvenated home, and a tile floor selection for the bathroom.  Then dog food and possible organic vegetable and herb seeds to purchase at the local farmers’ co-op with an afternoon run out to our 7-month greenhouse at Boone Hollow Farm in Defiance, Missouri.  I will get the organic soil turned up today while Dean looks over the structure for winter wear. February brings us closer to spring.  Besides the Groundhog tells us it will be an early spring this year. Spring-like today, but winter returns with frigid cold weather after the weekend. Deanna Greens And Garden Art will start our 4th growing season.  In another 4 or 5 weeks, seeds will be planted in our beds for an early crop of lettuces, spinach, and peas. The garage is too crowded with our extra storage during the house renovations to get the gourd and herb seedlings started on the heating pads.  All direct sowing this year.  Flexibility and improvisations once again.  Life requires it.

“Look around for a place to sow a few seeds.”  Henry Van Dyke

 

Jul25

An Herb Is As An Herb Can Be

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“Herbs deserve to be used much more liberally,” quoting food writer and chef, Yotam Ottolenghi. I keep telling my friends, family, and co-workers the marvelous benefits of herbs. Bursting flavor and full of nutrition! I recently found this guide, the ANDI guide which rates foods based on nutrient density. My ravings on herbs are justified according to ANDI. ANDI stands for “Aggregate Nutrient Density Index,” a scoring system that rates foods on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities.
Here is a list of basic herbs and their scores to illustrate this concept. Cinnamon Basil
Herbs/ ANDI Score
Basil/ 518
Cilantro/ 481
Spearmint/ 457
Tarragon/ 426
Oregano/ 426
Thyme/ 422
Parsley/ 381
Dill/ 326
Chives/ 319
Peppermint/ 293
Bay Leaves/ 271
Rosemary/ 84
Lemongrass/ 55

Basil rated the highest of all the herbs! Such an easy herb to grow in terra cotta pots in the kitchen window sill or in a sunny garden spot. Our bed of herbs in the screenhouse of our greenhouse include a few varieties of basil. Genovese, lemon, and Tai to name three. In the heat of the summer, it is prolific! Basil nutrients rate up there with arugula, leaf lettuce, and radishes. It’s about 50% the value of superfoods kale and garden cress, but 4 or 5 times more than soybeans or pinto beans. The Italian and Mediterranean cultures include basil in many of their recipes as well as Thai and Mexican cultures. Where I live and work in the St. Louis, Missouri region, there is an Italian restaurant or pizzeria on every corner of the block and in between. We love our pasta and pizza! My home kitchen has the flavors of Italy with my own fresh homegrown basil. Cost pennies to grow. Last night I made homemade pizza with a cup of fresh Genovese basil leaves cut into strips and atop tomato sauce, Italian sausage, Canadian bacon, garlic and black olives. Sometimes its a veggie pizza, with chunky tomatoes, mushrooms, bell peppers, spinach, arugula, black olives, etc. You know, the plumposity of veggies in a single slice of pizza pie! Then there’s pesto! It’s flavor tastes how the word sounds when you say it. PEST-O! More flavors to discover in this nutrient dense herb … sweet, lemon, Tai, spicy, lime, Genovese, cinnamon, anise. Cannot wait to make some lemon scones with the lemon basil this weekend. What herb has captured your taste buds?

Feb20

A Songbird’s Spring

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Dean and I visited The National Quilt Museum in Paducah, Kentucky. One quilt square made by a 9th-12th grade student was entitled “My Songbird”. The breast and belly of the bird was an artsy music note while the body had sheet music flowing into and out of the wings giving the illusion of flying. This quilt left an impression on my heart, the soul purpose of an art form. “A bird does not sing because it has an answer. It sings because it has a song”, an old Chinese saying I remember. I recall reading a book written by an artist who explained how to keep the creative juices flowing. Besides the routine practice of the art, an artist, musician, writer, or chef needs to surround themselves in beauty once a week for at least an hour, away from distractions. This can take place at a museum, library, garden, or in a city park. Beauty is everywhere. The repetitive motion of going to one quilted beauty after another, soothed my soul. “Garden Stars”, “Star Struck”, “Organic Garden”, “The Charm Of Small Pink Roses”, “Lime Light”, “Splendor In The Grass”, and “Instrument Of Praise” displayed wonderfully some of my favorite things in life. Each quilt told a story or captured color in stitches.

This morning a songbird’s tweets greet Dean and I as we left for work. A refreshing sound! The day’s spring-like showers and thunderstorms will replace the snow and ice we have experienced for over 7 weeks in Missouri. I embrace warmer temperatures with open arms like I did during our 3 days in Paducah earlier this week. Today, a morning, mid-day, and afternnon outdoor walk betweeen raindrops will suffice. Alleluia, multiple layers of clothes, hats, gloves, scarves, and coats stripped off! Freedom! 70 degrees this afternoon! I will take this pseudo spring. Tonight’s nightfall winds blow in colder air once again.
The trip to Paducah proved that my swollen body, every aching joint, and chest pain was due to the cold weather. All those symptoms had subsided during our getaway. We returned home this week to milder temperatures, so symptoms have not returned. In the past 5 weeks, I had a visit to the urgent care, the ER, my primary care’s office, and outpatient care. Blood tests, x-rays, and two nuclear heart tests showed I have a healthy heart and lungs. Thank you, Father! My body was reacting to the multiple days of frigid cold air. In case winter returns with venegence this month or the next winter season, I see the allergist/immunologist next week to discuss a more proactive approach to the cold-induced angiodema. I will hear out what the specialist says, though one local herbalist suggested a holistic remedy: 1 teaspoon of cayenne pepper 3 times a day to lessen the effects of winter’s cold air. I need to grow some cayenne peppers this year. Unfortunately, the meteorologists say the earth goes through 100-year cycles, and we are now in a severe winter cycle. God, please no! I must keep in mind,“No matter how long the winter, spring is sure to follow.” ~ Proverb from Guinea.

Jul2

Herb Harvest

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Our dill is daintily charming, and so fragrant. Yesterday evening we harvest our 1st crop, and will put in a 2nd crop after the 4th of July holiday. Wild sunflowers and sprigs of dill fill a green vase today. Our chef son-in-law will use this 1st crop of dill to make pickles with his homegrown cucumbers. Maybe a jar or two of Hannahway Farm sun pickles are on our way?! The patriarch spice shoppe owner says in Europe dill is used in just about every dish. I love it with my baked fish and potato salad dishes. The 3rd crop of dill will go in early autumn, with plans to take as show-n-tell farm products to the City of St. Charles preschool classrooms Farmer Dean and I visit in November. Our 1st crop of basil screams pesto! Served with veggies, chicken, bread, and pasta, I cannot wait!
Dill
This week’s other farm chores include straightening and cleaning the screenhouse, putting extra pots and trays together in somewhat orderly fashion, and throwing broken items in the recycle pile. One recycled dresser is filled with “tea room” stuff, as well as a recycled tile-top table put aside for our meal and snack times. Another recycled dresser holds pots of blooming geraniums. We are making space in the screenhouse in case we need to move our plants to this cooler side of the greenhouse structure. Last year at this time the heat wave and drought was well underway in Missouri. The extreme heat required us to water two times a day, early morning and early evening. Our plants were housed under the shelter of shade trees in our yard while the greenhouse reconstruction plans were being modified until autumn when the heat subsided. The lack of rain has not been an issue this spring and early summer, thank you God! The growing gourd plants will go into the ground this weekend.
Growers, what are you harvesting now? What are you putting in for an autumn crop?