From the Kitchen: June 2006 Archives

Two of my friends have posted comments to a recent entry, and I find that my response is so long that I might as well make a couple of entries on the subjects.

The first was a continuation of the subject of strawberry-rhubarb pie. My mother used to make it, and I suppose that was where I learned to eat rhubarb. Now, we're just as likely to stew the rhubarb with sugar, and eat it for breakfast. You have to understand that as Elegante Mother has aged, her sweet tooth has taken over her life.

It seems to me that Americans use sugar differently than Europeans. I don't have a terrible sweet tooth; I tend to prefer salty, crunchy things if I'm going to ruin my diet. But, when I've tasted pastries from German bake shops, or other European confections, it seems as though they are not as sweet as American desserts.

Last night I served sliced strawberries with our dinner. My mother prefers them sugared, so I sprinkled a little sugar over them. (Adele, I doubt you would do that. Actually, I like mine plain, or dipped in dark chocolate!)) My 11-year-old nephew was gobbling them up, and paused to ask if they had sugar on them. I nodded, and he said, "THAT'S why they taste so good! So, our younger generation has been trained to like sweeter tasting things.

Adele, I would NEVER have thought to mix orange with rhubarb. I'll have to share that concept with EM. I think it would be too tart for most Americans. I like black tea with a touch of orange added to it, or dark chocolate with orange, but rhubarb with orange seems a stretch for my tastebuds.

I surfed for a strawberry rhubarb pie recipe and found a compendium of rhubarb-something pies that I want to share with you. Adele, you'll be pleased to note that there are TWO pies that have orange in them! Of course, there's also a Zucchini-rhubarb pie. Ahem.

While I was getting my hair cut, my sister and Elegante Mother went to the Farmer's Market. It's still early in the season, but they came back with some treasures. Cherries, Red Raspberries, Strawberries, Sugar Snap peas, some Green Beans, Crimini Mushrooms, and Rhubarb were just some of the things they picked up for me.

Sis found exceptionally nice baskets on sale, half price. Had I been there, I would gave snatched up all their stock! I LOVE baskets!

I have SUCH a taste for Strawberry-Rhubarb pie. EM used to make it for my Dad when I was a kid. To make it easy on myself, I think I'll use ready-made pie crust, but everything else will be fresh. I may visit the Simply Recipes blog to see if there's a good recipe in the archives.

Dear Husband called it. My sis bought a kohlrabi. She loves them! She eats them raw, rather like a funky apple.

Last week, when our exercise group met for our annual pot luck brunch, one of the ladies brought chicken salad to share. Normally chicken salad doesn't do anything for me. I'll eat it, but it's usually not at the top of my wish list.

This salad was incredible. It's probably a good thing I didn't know what was it it, or I might not have tried it. I thought it was so good, that I asked her if she would mind if I made it for the Red Hat Ladies luncheon tomorrow. I also asked her if I could share the recipe with you. She gave me her blessing on both counts.

J's Chicken Salad

Simmer 4 half or 2 whole chicken breasts in a small amount of water, seasoned with garlic. (J said that usually she uses cloves of garlic, but when she doesn't have cloves at hand, she'll use a little powdered garlic or garlic salt.)
When cooked through, cool and cut into small pieces.

To the chicken, add:
1 cup celery, cut fine
1 cup red grapes, cut in half
1 cup dried cranberries
1 cup slivered almonds
1/2 cup fresh dill, cut fine
Salt and Pepper to taste

Mix 1 cup of sour cream and 1 cup of mayonnaise together and add to the chicken mixture. Refrigerate overnight.

J said that the measurements are not written in stone. Some days she adds more of one ingredient and a little less of another, and it still turns out fine.

Dear Husband helped me make this tonight, and his burning question was...."Do I cut the grapes in half vertically or horizontally?"

I tried something new to me, but old to almost everyone else, today.

I am a tea drinker. I drink hot tea and iced tea. If I'm drinking iced tea, I prefer Lipton's Black, mixed with Tazo "Awake" black tea. If I'm drinking hot tea, it's Lipton's Black, or a variety of other teas, such as Earl Gray, English Breakfast Tea, Darjeeling, or occasionally black tea flavored with a hint of orange. I don't usually care for fruit teas, except for one apricot tea that's lovely on a cold evening. I don't care for herbal tea, either. I just want plain black tea that is brewed strong.

I probably have twenty kinds of tea in the cabinet. My family must think I'm difficult to buy for, because I frequently get gifts of tea. I don't mind. It's the perfect gift. One of my nieces has also created a collection for me of one and two-cup tea pots and cups. The most recent one has a Japanese look. It's cast iron and sits on a small round cup meant for a warming candle or Sterno can.

So...back to today. I have heard it suggested that rather than water your drink down with ice cubes, you can freeze what you plan to drink in ice cube trays. When you add the ice cubes to your drink, it doesn't get diluted!

I tried it today. What a simple idea! I can't believe that I haven't done it long before this. I have iced tea, with iced tea cubes, and my tea is still as strong as when I brewed it.

Go try it. Iced coffee, Iced lemonade....hmmmmmmm I don't think alcohol will freeze....