Blum’s Coffee Toffee Pie

Blum’s coffee toffee pie

The following is the colorful story of the arrival of Blum’s coffee toffee pie in my family’s history; more over, it marks the beginning of the hand of Providence saving me for my work as a food historian.

Without any doubt, our lives have purpose, for we are created to fulfill specific works that only we are equipped to do.  My calling, as a writer of food history, has taken shape over my entire life.  Many times death has tried to steal this precious gift from me; my mother’s prayers, however, have covered me with the required protection, for without prayer God’s hands are tied.

My first monumental memory of our Father’s intervention was in 1967, when I incurred a near fatal concussion from a car accident.  Mom’s simple faith brought me back from what spelled destruction: I was neither dead nor a vegetable, as doctors were declaring.  Though I didn’t yet know Jesus personally in 1967, Mom’s steadfast heart acted as my shield and miracles occurred.

The preservation of my life was the first wonder, but another ensued.  Due to the concussion, the part of my brain that controlled my oblique eye muscle was severely damaged, resulting in intense double vision.  At that time, there were only three doctors in the U.S. that could perform the needed operation, then with only a 50% chance of any correction.  Thus in the spring of 1968, we were off to San Francisco, where Dr. Paul at University Hospital perfected my sight completely!  As always, Mom’s prayer life brought rich dividends.

This surgeon took my eye out of my head to shorten the errant muscle, so I saw this lively city with only half my vision, as a patch covered the deep blood-red of that where his skillful hands had been.

As we walked these lively streets, we witnessed our nation’s struggle to discover love through the hippie movement.  Every day we nurtured our hungry souls at the beloved Blum’s; this confectionery, bakery, and restaurant began charming San Francisco in the 1950’s; it closed in the 70’s.  There we devotedly indulged in its famous coffee toffee pie; my strong mother bravely asked for the recipe, which they gave her.  (They must have given it to many others as well, for numerous variations are now available on-line.)

Through its development, by my family over the decades, this recipe has emerged in ways that are outstanding, making its preparation simply foolproof.  Among many improvements, we freeze this pie for long-term use, preferring it only partially thawed, which gives it an ice cream-like texture.  Numerous other tips make my summer dessert a pure joy, to be made with ease.

Celebrate, with me, God’s good and entire provision in our lives; receive this outstanding historical receipt!

Blum’s coffee toffee pie

Blum’s Coffee Toffee Pie  Yields: 1 pie.  Total prep time: 1 1/4 hr, plus 2 1/4 hr for cooling/  active prep time: 1 hr/  baking time: 15 min.

Note: this is best kept in the freezer for long-term use, cutting off pieces as needed; serve partially thawed for a favored ice cream-like texture.

1 cup flour  (May choose to grind 1/3 cup organic, hard red spring wheat berries and 1/3 cup organic, soft winter white wheat berries to make a total of 1 cup of fresh ground flour.)

1/2 tsp salt  (Real Salt is important for optimum health; available in health section at local supermarket.)

3/4 cup butter, softened

1/4 cup brown sugar, packed down  (Organic is best; available sometimes at Costco and always at Trader Joe’s.)

3/4 cup walnuts, chopped

2 ounces Baker’s unsweetened chocolate, plus extra for garnish

1 tbsp water

1 tsp vanilla extract

3/4 cup cane sugar  (Organic is ideal, best buy is at Costco, also available in a smaller quantity at Trader’s.)

2 extra-large eggs, at room temperature  (If sensitive to coddled eggs, may use pasteurized eggs for extra safety, which are available at some grocery stores.)

8 tsp instant coffee

2 cups heavy whipping cream

1/2 cup powdered sugar  (High quality organic is available at Trader’s.)

  1. grating of chocolate

    If grinding fresh flour, do so now.

  2. Preheat oven to 375 degrees.
  3. Combine flour and salt; blend in a scant 1/4 cup butter well with a fork until mealy in texture.
  4. Mix in brown sugar, walnuts, and 1 ounce chocolate, grated with a sharp knife (see photo); add water and vanilla; blend well.
  5. Butter a pie plate generously; press pie dough in well-greased pan firmly with fingers. Bake for 15 minutes, or until light brown; begin cooling on a rack, for about 10 minutes, finish cooling in freezer.
  6. While crust is cooling, melt 1 ounce of chocolate over medium/low heat, watching carefully as not to burn. Set aside and cool.
  7. When chocolate is room temperature, beat 1/2 cup butter in a large bowl with an electric mixer until creamy.  Gradually add 3/4 cup cane sugar, beating well with each addition.
  8. Add 1 egg; mix on medium speed for 5 minutes.  (The following makes this preparation foolproof.  It is so important to have ingredients at room temperature; if your kitchen is either really hot or cold, this mixture may curdle.  You can easily correct this: if it curdles or breaks because it is too hot, make the addition of the second egg a cold one, directly out of the refrigerator, to bring the filling back to its full volume.  If the butter/sugar/egg combination is too cold and curdles, warm the chocolate a little and mix this in before adding the second egg; then, follow the directions for beating.  Ideally this should be like fluffy whipped butter or soft whipped cream, providing ingredients are room temperature, in a moderate kitchen.  In this way, you will never fail with this recipe!)
  9. assembling of pie

    Blend in cooled chocolate and 2 tsp of coffee.

  10. Add second egg and beat for 5 minutes more.
  11. Place filling in cold pie crust; freeze for 2 hours.  Meantime place a large bowl and beaters in freezer as well (the whipping of cream is greatly facilitated when these are ice-cold).
  12. When pie is frozen, beat cream until it starts to thicken; add powdered sugar and 2 tbsp coffee; continue beating until stiff.  Cover pie with whipped cream and garnish with chocolate curls.
  13. Return to freezer.  When frozen, cover well with plastic wrap.  Cut pieces as needed; serve partially thawed for optimum pleasure.

Creative Caesar Salads

creative Caesar salad topped with serungdeng kacang

When I was growing up, we lived in the small resort town of East Glacier Park, Montana, which is the east entrance to Glacier National Park; there were only 250 residents at the foot of these glorious Rocky Mountains.  Because of our town’s minuscule size, it was necessary to travel to larger cities to take care of our major shopping needs, such as school clothes every late summer.  Usually we traveled within our State, 150 miles east to Great Falls; on special occasions, we ventured as far away as Spokane, Washington.  I can still feel the thrill as we prepared, in the early morning dark, to leave on these revered journeys.

During the extra special trips to Spokane, the Ridpath Hotel captivated me; we ate many dinners in its plush dining room, always partaking in their Caesar salad, which came with the pomp and flair of table-side service.  My young heart was even then preparing for my career in food history, for I was fascinated by the coddling of the egg, with the torch used for that purpose; in like manner, I rhapsodized over the delight of the powerful garlic on my tender tongue.

To this day I love Caesar salad; I share a recipe here that lives up to this enduring mental monument.  Be prepared to enjoy.

There are several accounts of how this famous dish began.  After much research, I chose to attribute its origin to the Italian chef Caesar Cardini (1896-1956), who created this American classic at his well-known restaurant in Tijuana, Mexico, when in 1924 he was serving an unusual number of Californian visitors, escaping there for the Fourth of July weekend during prohibition.  This original production was served table side, without anchovies, and included whole lettuce leaves, which were eaten by the stems, using one’s fingers.

Caesar salad enhanced with beans

There are numerous opposing views on the safety of coddled eggs.  Some profess that they are not a threat: it is adequate to place the eggs in rapidly boiling water, remove the pan from the heat, and then allow the eggs to cook for 60 seconds; indeed, this technique provides the best taste.  Others propound that holding eggs at 140 degrees F (60 degrees C) for five minutes kills potential contaminants, such as salmonella; this can also be achieved instantly by heating them to 160 degrees F (71 degrees C).  Still others declare that uncooked and under-cooked eggs are not safe at all; they rigidly promote the use of either hard-boiled or pasteurized eggs; the latter are available in some grocery stores.  Note: it is important to use caution in highly susceptible populations, such as small children, pregnant women, the elderly, and those with health problems.

Here I cover this dilemma with two good solutions: my favorite version of this dressing is made with coddled eggs, which have been cooked for 60 seconds; nonetheless, for times when extra special care is needed, I provide a method of heating the prepared dressing to 160 degrees; this last procedure, however, thickens our treasured concoction quite a lot.  With both of these two options, the powerful recollected taste from my youth is maintained, which is heightened even further with strong combinations of foods in my creative Caesar salads.

References:

https://whatscookingamerica.net/CaesarSalad.htm

www.reluctantgourmet.com/caesar-salad/

www.foodandwine.com/fwx/food/we-can-thank-tijuana-and-prohibition-caesar-salad

www.ochef.com/447.htm

https://en.wikipedia.org/wiki/coddled_egg

www.safeeggs.com/blog/will-the-real-safe-caesar-salad-recipe-please-stand-up/

finished Caesar dressing

Caesar Salad Dressing  Yields: about 1 1/2 cups.  Total prep time: 30 min.  If cooking the dressing, total prep time is 45 min.

3 fresh, free-range eggs, at room temperature  (Place in warm water for 10-15 minutes.)

2 tbsp fresh garlic

1 tbsp cider vinegar  (Raw is best; available inexpensively at Trader Joe’s.)

1 scant tbsp Dijon mustard  (Aioli Garlic Mustard from Trader’s is also excellent.)

2 small lemons, juiced

3 dashes of Tabasco

3 dashes of Worcestershire

1/4 cup grated Parmesan cheese

1 anchovy, optional

3/4 tsp salt, or to taste  (Real Salt is important for health; available in natural foods section at local supermarket.)

1/2 tsp freshly ground pepper, or to taste

3/4 cup olive oil  (Personally I prefer a light olive oil for flavor; Bel’Olio from Costco is great.)

  1. Use room temperature eggs, by placing them in warm water for 10-15 minutes.  For health reasons, it is important that they are washed, free-range, and fresh.  (I feel comfortable with coddled eggs; these make the best dressing, but if you are sensitive to them, or storing this dressing for more than 4-5 days, take the extra precaution of cooking it as described in step 6-better yet use pasteurized eggs, which are available in some grocery stores.)
  2. coddling eggs

    For coddled eggs, bring a small pan of water to a boil over high heat; prepare an ice bath, using a bowl of cold water with ice cubes.  Place eggs in rapidly boiling water; quickly remove from heat; let them sit for 60 seconds; then, immediately transfer to the ice bath, to the stop cooking process.  Crack them on side of bowl, scooping coddled egg out of shell with a spoon, set aside (see photo).

  3. Meanwhile mince 2 tablespoons of garlic: easily do so by filling a coffee measure, which is 2 tablespoons, with peeled garlic cloves, cut in small pieces, until it is full; then, chop this in a food processor by repeatedly pressing pulse button; set aside.  (TO MAKE DRESSING BY HAND: chop the garlic with a sharp knife; mix all ingredients, except the oil, in a medium/small bowl; then, beat in the oil SLOWLY, to emulsify the dressing.  May also make this in a VitaMix or blender.)
  4. Juice the lemons, set aside.
  5. Add all ingredients, except the oil, to the garlic in the processor.  Turn on machine and blend; place oil in the feeder, which is located on the top (see this feeder in above photo of finished product); thus, oil will drip in slowly for an emulsified dressing.  Adjust seasonings.  This will keep in the refrigerator for 4-5 days; for longer storage, go to the next step.  Serve on the creative salads given lastly.
  6. For cooked dressing, prepare an ice bath, using a large bowl with a smaller one inserted in center (see photo).  Prepare Caesar dressing as described in steps 2-

    cooked dressing cooling in ice bath

    5; transfer this mixture to a small, heavy-bottomed saucepan; cook dressing over low heat, stirring constantly, until this egg mixture reaches 160 degrees F (71 degrees C); immediately place in the ice bath to cool, adding more ice as needed.  Note: the dressing will thicken as it cooks. Serve on salads described below.

  7. I like to be creative with my Caesar salads; here are two suggestions for using foods that highly complement this excellent dressing.  First: mix greens, sweet onion, avocado, Parmesan cheese, and homemade croutons (2016/08/15); then, top this with serungdeng kacang, which is crispy coconut chips and peanuts sautéed with a garlic/onion puree (2017/01/09).  Second: mix greens, Parmesan cheese, homemade croutons, and beans; legumes really accentuate the flavor of this dressing!  Enjoy.

1970’s Whole Wheat Banana Bread

cooling bread in pan for 5 minutes

I became a vegetarian during college in the early 1970’s.  When I moved to Tokyo six years later, I gave up this proclaimed role, because of my need to be open to all foods proffered by my Japanese hosts.

While abstaining from meat and fish, I searched for healthy alternatives in an array of natural food cook books.  There I found treasured recipes which I still use today; one was for this powerfully good, whole wheat banana bread.

Bananas have a long history.  Alexander the Great discovered them growing in the Indus Valley in 327 B.C.; they had been cultivated, however, in India since 2000 B.C.  Documentation dated in the 7th century shows that China was using them in abundance also.1

Portuguese explorers reported this same fruit in western Africa in 1482, where it probably had been grown for a long time; these Europeans adopted its local name Musa sapientum, which was originally given this fruit by Alexander the Great.  In 1496, Spanish conquerors found an intense cultivation of bananas in Tenerife in the Canary Islands.2

Nevertheless, the United States didn’t experience this tropical fruit until 1804, and then only in a limited way for the next 50 years; this delectable was imported infrequently, in such relatively small quantities as 300 stems, by sailing ships coming from the Caribbean or Central American ports.3

In 1830, during this early inactive period, Capt. John Pearsall brought the first full cargo of bananas, 1500 stems, to New York.  This man later became a N.Y. commission agent, specializing in the import of this prized fruit.  In the mid-nineteenth century, he went bankrupt when his shipment of 3,000 stems arrived too ripe to sell; big money was tied up in each of these loads, for then a “finger” sold at the exorbitant price of 25 cents wholesale.4   This was at a time when factory workers, consisting of women and children, were making between 25-50 cents per day.5

More and more cargoes from Honduras and Costa Rica were reaching New Orleans, New York, and Boston during the two decades before 1870, the year when large-scale banana traffic really began.  As the 70’s opened, the now more abundant bananas were sold, foil-wrapped, at a fair in Philadelphia for 10 cents a stem; it was the first time many of these fair goers had ever indulged in this delight.6

By 1885, 10,000 stem cargoes were being shipped from Jamaica in 10 to 12 days. Next, just prior to the turn of the century, this exotic fruit spread to inland America by rail express.7

Now, however, bananas are common and cheap; every American has experienced them, along with their familiar sweetbread.  This 45-year-old banana bread recipe is one of the best among thousands.  Here I have included grams, as someone recently requested that most accurate of measurements for my baking receipts; measuring in grams insures foolproof baking.   Nevertheless I can’t express how easy and certain this preparation is, even with cup measurements, for I could make it with my eyes closed.  Receive!

  1. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 18, 9, 41.
  2. Ibid., pp. 78, 18, 81.
  3. Ibid., p. 196.
  4. Ibid., pp. 217, 234.
  5. Stanley Lebergott, Chapter: Wage Trends, 1800-1900, The Conference on Research in Income and Wealth, The Trends in American Economy in the Nineteenth Century (Princeton, New Jersey: Princeton University Press, 1960), pp. 449-500.
  6. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 283, 301.
  7. Ibid., pp. 320, 360.

wheat grinding attachment on a kitchen aid

Whole Wheat Banana Bread  Yields 1 loaf.  Total prep time: 1 hr & 25 min/  active prep time: 25 min/  baking time: 1 hr.

1 cup (136 grams) whole wheat flour  (Bob’s Red Mill is high quality.)

1/2 cup (64 grams) unbleached white flour  (May grind 1 cup organic, hard red spring wheat berries to make total 1 1/2 cups-204 grams-flour.)

1/4 cup (60 grams) cream* or milk, soured with juice from lemon ball

1/2 cup (113 grams) butter, softened

3/4 cup (165 grams) brown sugar, packed  (Organic brown sugar is preferable, which is available at Trader Joe’s, or may substitute a healthier 3/4 cup-95 grams-coconut sugar.)

1 large egg (51 grams)

1 tsp (7 grams) baking soda

3/4 tsp (4.26 grams) salt  (Real Salt is important for optimum health; available in health section of local supermarket.)

2 large or 3 small ripe bananas (375 grams), 1 1/4 cup  (May ripen these overnight by gently, but firmly, squeezing the whole banana, until meat is mushy under the skin; let sit at least 8 hours.)

1 tsp (4.2 grams) vanilla

1/2 cup (62 grams) nuts, optional

Spray oil  (Pam coconut spray is best; our local Winco brand, however, makes this preferred spray for less than half the expense.)

Flour for dusting sprayed pan

  1. If using fresh ground flour, begin grinding 1 cup hard red spring wheat berries now (this berry makes a dense nutritious bread, which is extremely high in protein-one serving has the protein of an egg or 7 grams), see photo.
  2. Measure cream* or milk in a medium/large bowl; squeeze several squirts of lemon juice from a ball over surface; let sit until soured, about 10 minutes.
  3. Beat butter in a large bowl until light and fluffy; mix in sugar thoroughly; add egg, beating extra well; set aside.
  4. In a medium/ large bowl, mix together flour, baking soda, and salt; set aside.
  5. When cream/milk is soured (cream will appear curdled more than milk), add bananas to bowl and mash well with a fork; blend in vanilla; set aside.
  6. Add alternately flour and banana mixtures to butter mixture.  When all is incorporated, mix in optional nuts.  Beat well.
  7. Spray a 9 x 5, or 8 x 4, inch loaf pan; lightly dust with flour; pour batter in prepared pan.  (This bread will be denser when made in the smaller pan.)
  8. Bake for 55-60 minutes, or until bread responds, bounces back, when pressed with finger.  May also test with a toothpick; it is done when toothpick comes out, of soft area in crust, clean.  Do not over bake.
  9. Cool in pan for 5 minutes; then, remove and finish cooling on rack; see top photo.  Keeps well in refrigerator, wrapped in paper towel, and sealed in gallon size storage bag.
  10. This is a staple in my home!

Portuguese Figos Recheados

figos recheados

When I entertain, I always serve homemade candies along with the dessert.  Usually these are my Peruvian bolitos de chocolat y coco (see 2016/11/28) and the treasured national candy of India barfi; this recipe will follow in the future.  Sometimes, however, Portuguese figos recheados (figs stuffed with chocolate and almonds) are the final inspiration at my dinners.  Such was the recent case with my beloved missionary friends Val and Waffle Lomilo.  I take a tangent today into their world, so we can learn better to eat with reverence.

My relationship with Val goes back 22 years.  Our mutual friend Kelly, who now resides in heaven, introduced us over slides in her basement of Val’s mission work in Uganda.   My heart had just been softened, by my asking Jesus to live in it; thus, my supple emotions were mesmerized by this people and especially their food.

I learned that the meager diet of these poorest of poor, which are in my friends’ arid mission region, consists primarily of foraged herbs and a bitter fruit with its nuts, which are boiled three times to be made palatable; garden vegetables are available only as the frequent droughts allow; maize (cooked corn mush) and beans are also a luxury, which they can’t always afford.

The diet of the wealthier, in Uganda’s more lush areas, has a greater amount of organic garden vegetables, such fruits as mangoes and papayas, and ample beans and maize.  Also, it delightfully includes the ceremonial slaughter of a chicken for honored guests.  This nourishment of these better off is simple and pure, making it healthier than ours with all our fast foods and altered ingredients-added hormones in meat/dairy products, foods with GMO’s, etc.  (Note: in this poor country genetically moderated organisms being added to their crops is just now a controversy; they have already lifted the ban for GMO’s in the banana crop, due to its recent huge failure.)

In America food is so available that obesity is a major problem.  Our countrymen are often thrilled with weight loss when they visit Africa.  I learned, to my delight, that Africans are overjoyed with the compliment ‘you look so fat’; gratitude is expressed after a meal with ‘thank you for increasing my volume’.

At present there is a famine in Uganda’s arid region, which hurts the children and elderly the most.  We in this country can’t comprehend such food shortage and its effect on the human spirit.  According to my friends, it produces a sense of deep community, in those that withstand it, as they share each other’s pain.   These humble people know the true meaning of grace-God’s grace that keeps them alive in stark adversity.

Waffle and Val, who experience a heart for the broken, feed these hungry souls the word of God, which is also known as the bread of life.  This proven substance, in turn, can provide them with answers to their natural needs, for this is what our gracious Father does best.

We are grateful for our vast provision here in America, striving to honor our bodies with healthy eating.  Our faithful prayers move mountains as we intercede for those less-fortunate.

Now, may we take courage to experience moderate, joy-filled pleasure in this incredible dessert: be blessed by these simple figos recheados, the third recipe in my Portuguese series.

shaving chocolate

figs ready for baking

Figos Recheados (dried figs stuffed with almonds and chocolate)  Yields: 12 large stuffed figs.  Total prep time: 1 hr /  active prep time: 20 min/  baking time: 50 min.

Note: these are best served hot, but they are also great at either room temperature or cold.

1/4 cup almonds, plus 12 extra almonds (18 extra almonds will be needed for topping smaller figs, such as mission figs.)

12 large figs   (Turkish figs are best for size and quality; 18 figs will be needed, if using the smaller mission fig.)

1/2 ounce (1/2 square) semi-sweet chocolate, finely grated

  1. Best if served hot, but room temperature is also good.  (For hot figs, do steps 2-9; then, set aside.  Twenty minutes before serving, preheat oven to 350 degrees and bake as directed in step 10-11.)
  2. Preheat oven to 265 degrees.
  3. Place almonds on a cookie sheet and bake for 40 minutes in middle of oven; go to next step.
  4. With a sharp knife, finely grate the chocolate, place in a small bowl, set aside (see photo).
  5. Cut off stems of figs; make a careful, but deep, indentation in the opening of each with the tip of your finger; set aside.
  6. After nuts are toasted, remove from oven, and turn up oven temperature to 350 degrees, unless you are waiting to bake just before serving.
  7. Set aside 12 almonds (18 for smaller figs) and pulverize the other 1/4 cup in a food processor, by repeatedly touching the pulse button.  (May use a blender or Vita Mix.)
  8. Add almond meal to grated chocolate, mix well.
  9. Using a spoon and your finger, press this mixture in the hollow of each of the figs; pinch openings together firmly (see photo).  Place stuffed figs, stem side up, on a foil-lined baking sheet.
  10. Bake in middle of an oven, preheated to 350 degrees, for 5 minutes; then, turn figs upside down and bake for an additional 5 minutes.
  11. Gently, but firmly, press a whole toasted almond in top of each hot fig.
  12. May keep leftovers in refrigerator for future use, cold figs are also excellent.

Ensalada Iberica

ensalada Iberica

Ensalada Iberica is the perfect accompaniment to last week’s Portuguese pork, because of its sweet base of oranges and dates, along with an abundance of piquant onions and lemon-vinaigrette.  This quick salad pleases our palettes.  Its strong combination of complimentary foods is additionally enhanced with the spice coriander, which is also a “seasoning match made in heaven” for pork, as noted by Andrew Dornenburg and Karen Page in Culinary Artistry; thus, these dishes balance each other, resulting in excellent flavors and joy unspeakable.1

During the 1980’s, my extensive cooking classes in Montana included a group of 12 professionals, all of whom were friends.  For years they came monthly for each new theme I presented.  We grew to love each other, as I taught them easy steps in making glorious food.  A grieving took place at our parting, brought on by my decision to move to Portland in February of 1986.

My strongest fan among them Larry organized a going-away party for me.  He chose an upscale Chinese restaurant, since a travel agent in the group had hoped to take me to China, to teach native foods on one of her tours.  At our celebration, they graciously presented me with a restaurant-caliber, 15 ½ x 10 ½ inch cake pan and stock pot, as seen in my photos; how these have blessed my work.

At one of our classes, someone encouraged me to consider the then new concept of computers for my work.  I responded that I will never do that, for it was beyond me.  Technology, however, has enabled the expansion of my endeavors beyond my imagination.

Back then I wrote everything out by hand, as I constantly discovered new themes from various cultures and ages.  All my research came from hard copies of books and publications; I searched for the sources of my inspiration at the local library, in an array of cook books, and in such publications as Montana newspapers, the New York Times, and numerous fashionable magazines.  My existence was marked by creativity, as I developed my faculty for research.  This skill was further honed in my graduate work at Portland State University, 1988-91.

Discovering truths in food history is what I do; it is essential that I know their validity.  As a result, to this day, I prefer to obtain my information from actual books, which possess a soundness that I trust over that of internet.

Both this and its subsequent post, on Portuguese foods, are from that early application of my studies in Montana.  These entries provide exceptional taste treats, enjoy.

  1. Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), pp. 159, 160, 268.

chopping orange segments

Ensalada Iberica  Yields: 5-6 servings.  Total prep time: 25 min.

Note: best to make and chill several hours before serving.

2 large oranges  (Organic is best for flavor and quality, as orange skins readily absorb pesticides; these are often available at a good price at Trader Joe’s.)

1 small/medium red onion, thinly sliced  (May use 2 small, organic cipollini onions; they are expensive, but so good!)

1 small can sliced ripe olives, net dr. wt. 2.25 ounces

1/2 cup pitted dates, packed down, cut in halves lengthwise  (About 1/3 pound is needed.)

1/4 cup olive oil

1/4 cup lemon juice  ( 2-3 small lemons are needed.)

3/4 tsp salt, or to taste

1/4 tsp fresh ground pepper, or to taste

1/4 tsp ground coriander

Bed of spinach leaves or lettuce

  1. easy juicing of lemons

    Peel oranges, divide them in half, cut each half cross-wise in half again, so it is easy to separate segments (see photo above).

  2. Peel and slice onions thinly.
  3. In medium bowl, combine oranges, onions, olives, and dates halves.
  4. Juice lemons with a hand-held juicer, watch market for this marvelous tool (see photo).
  5. Combine olive oil, lemon juice, salt, pepper, and coriander in a small sealed jar; shake vigorously; adjust seasonings.
  6. Pour over fruit, mix well, and refrigerate until serving time-preferably for several hours-so flavors can meld.
  7. Serve on a bed of spinach leaves or lettuce.
  8. This is a favorite of mine, which I have made since the early 1980’s.

1960’s Portuguese Pork

Portuguese pork roast

My gift of hospitality was birthed during my youth in the mid-twentieth century, for then I watched my mother host elaborate dinner parties.  As an excellent cook, she prepared glorious feasts, often with international themes; this 1960’s recipe for Portuguese pork blessed guests repeatedly.  While in college, I meticulously copied her treasured receipts and began my own journey, fostering nourishment of body and soul.

In 1982 God converted this inherent gift into my lifetime work; then, I began catering meals and teaching a profusion of cooking classes, utilizing researched historical recipes.  One of these classes was on my mother’s Portuguese foods, on which I expanded, incorporating the salad Ensalada Iberica and dessert Figos Recheados, my next weeks’ posts.

Slowing down, smelling the roses, feeding ourselves and others are important traits. In doing such, let us choose pleasure in even the simplest of foods, especially when someone else prepares them; thus, their charity reaches our hearts regardless of what is served.  Macaroni and cheese can thrill us, when made with love by a friend.

There is an element of courage, which results in unexpected joy, when we graciously receive ailments we aren’t sure of.  While living in Billings, Montana, a friend invited me to celebrate Easter with her.  Upon arrival I discovered we were partaking of rabbit; I was challenged in eating this, especially on this holiday!  Expressing gratitude, I bravely proceeded and found it palatable, as long as I didn’t concentrate on it being Easter.  Though I have never again experienced this meat, fond memories flood my mind whenever it is mentioned.

Let us be strong in both giving and receiving benevolent fellowship; use my series of proven receipts to host this cultural affair for your loved ones, or better yet invite someone newly acquainted.

In Culinary Artistry, Andrew Dornenburg and Karen Page note strong compliments to pork; among the most vibrant are vinegar, garlic, black pepper, oranges and onions-all of which are present in this detailed dinner.1   Enjoy my creative repast!

  1. Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc., 1996), p. 159.

chopping jalapeno peppers

Portuguese Pork  Yields: 8-10 servings.  Total prep time: 1 day plus 4 hours/  inactive prep time-for marinating: 1 day/  active prep time: 30 min/  cooking time: 3 1/2 hr.

4 lb pork loin roast

1 1/3 cups water

1 cup cider vinegar  (Trader Joe’s carries an inexpensive raw version, which has great health benefits.)

5 medium/large cloves of garlic, minced

3 tepino peppers  (If desired use jalapeno peppers, which are milder.)

Salt and pepper  (Real Salt is important for optimum health; available in the health section of local supermarket.)

1 cup sliced green olives  (May serve additional in a bowl at table.)

Baked yams  (Yams and sweet potatoes are different varieties of the same vegetable, they are interchangeable.)

  1. Place water and vinegar in a 7 1/2 x 9 1/2 x 3 pan (3 quart baking dish).
  2. Mince garlic, add to vinegar mixture.
  3. Cut peppers in half lengthwise, scoop out seeds with a spoon, chop fine, and add to vinegar mixture (see photo).  Note: be sure to wash hands thoroughly, as burning will result from touching eyes if you don’t.
  4. Place pork in marinade and marinate in refrigerator for at least 24 hours, turning roast halfway through, at about 12 hours.
  5. Preheat oven to 300 degrees.  Before placing in oven, turn roast again, salting and peppering the top well.  Bake for 1 3/4 hours; then, turn roast for the last time; once more, salt and pepper the top well.  Bake for another 1 3/4 hours.  Proceed immediately to next step.
  6. Wash yams and pierce several times with a fork.  Cover with foil; place top of foil on potato, where sealed, face-up in the oven while baking; this keeps juices from leaking.  Start baking these at the same time you begin roasting the meat; bake for about 3 hours, as the oven is only set at 300 degrees.
  7. When cooking is complete, remove roast from oven, cool for 15 minutes.  Toward the end of this time, take yams out of oven and place on plates; next, cut pork in thick slices and arrange on dishes; top with sliced olives.  (It is good to serve additional olives in a small bowl at table.)
  8. This pork is superb with the Portuguese salad Ensalada Iberica and dessert Figos Recheados, my next weeks’ posts.

Serungdeng Kacang

serungdeng kacang

serungdeng kacang

The condiment serungdeng kacang first completed my food in the early 1980’s, when I was catering historical events in Billings, Montana.  In those days, I sought recipes that allowed me to offer thematic meals from diverse cultures and times. To my joy, I discovered a host of receipts from Indonesia; thus, I presented an Indonesian rijsttafel to my eager audiences.

I loved to act in my youth and knew the Billings’ theatrical community well.  As an aside, actors often make a living in the restaurant business; they are adept at waiting tables.  Then my creative dinners needed both excellent service and improvisation.  An incredible fit was made with my Billings’ thespian friends; thus, I frequently employed them in my catered dramas.

My favorite memory, using this partnership, was a fundraiser for the Billings’ Children’s Theatre: I presented an authentic Moroccan dinner, for a staged “Night at Rick’s Place”.  The five winning tickets from those auctioned off-each with their three guests-were transported back to World War II in the theatre’s upstairs; this large room had been converted into Rick’s Place, from the movie Casablanca.  It was furnished with a bar off to one side of the restaurant, which consisted of five tables of four, clothed with white linen.  The city’s leading actors peopled the bar scene.  More of these, dressed in tuxedos, served the unsuspecting partakers in this suspense.

Broadway arts resulted!  Numerous brawls took place in the bar; the Gestapo arrived; guests were pick-pocketed, and on and on…Talk about fun.

My part was the researched Moroccan meal.  That afternoon, after weeks of cooking, I showed up for the final preparations in the theatre’s limited kitchen. Behold, the limits escalated upon my arrival-the stove wasn’t working!  The true test of my creativity came.  However, God’s grace broke through: makeshift occurred as a call went out and citizens brought in hot plates.  The meal came off triumphantly: I, in a Moroccan dress, told the innocent company the colorful history as each dish was served.

I repeated this dinner numerous times in my career, but this show never again reached the thrill of its original occurrence.  That night in Casablanca best exemplified what I did with my work then.  Now my food history presentations entertain larger audiences.  Still guests participate in dinner-theatre-type-events. They engage by eating authentic foods; I, dressed in period costume, narrate their careful story.

Today my grand affairs mostly involve Northwest history, for which I was trained in graduate school.  However back in the 80’s and 90’s, I presented other cultures and times in my gala occasions.  Among these many thematic experiences was an Indonesian rijsttafel, which is a banquet of delicacies from this southeast Asian republic, formerly known at the Dutch East Indies.

Serungdeng kacang is a condiment for rice dishes in these ethnic feasts. My particular recipe comes from Java, one of the many islands in Indonesia. These coconut crumbs, spiced with onion and garlic, are spread liberally over the rice portions, in addition to a variety of other garnishes.

Serungdeng kacang has multiple, inventive benefits: it is also compatible with Indian curries; acts as a delicious hors d’oeuvre; and, my favorite, it provides the crowning touch to salads!  Keep this enhancement to tossed greens on hand. Make a double batch and keep it in a sealed storage bag.  The beauty of this topping lasts indefinitely.

simple mincing of onion

simple mincing of onion

Serungdeng Kacang  Yields: 3 cups.  Total prep time: 1 hr/ active prep time: 30 min/ cooking time: 30 min.

6 tbsp yellow onion, minced  (You will need a medium/large onion; follow directions below for simple mincing-see photo.)

6 medium/large garlic cloves, chopped fine

2 tbsp sugar  (Organic cane sugar is best; available at Trader Joe’s and Costco.)

1 tsp salt  (Real Salt is important; available in the health section of local supermarkets.)

1 tbsp oil  (Coconut oil is the best for flavor and quality.)

2 cups unsweetened coconut chips  (Available in bulk at our local Winco, or in a 12-ounce Bob’s Red Mill package at local supermarkets.)

1 cup roasted, unsalted peanuts

  1. An easy way to mince onion is to peel it, leaving the root on; next, score it by cutting slices close together across the top one way, going 3/4 of way down into the onion; then, turn it and cut slices the other direction (see photo).  When onion is prepared thus, shave the minced pieces off the end of it with a sharp knife.
  2. Start by measuring 6 tbsp of minced onion; save rest of onion for other cooking.  With a mortar and pestle mash onions, garlic, sugar, and salt.  When this is a thick puree, set aside.  (See mortar and pestle in photo.)
  3. Heat oil in a cast iron skillet over medium/low heat.  Place a piece of the coconut in oil; when it turns brown, oil is ready for cooking.
  4. Meantime mix together coconut and onion mixture in a large bowl.  Make sure coconut is completely coated.
  5. When oil is hot, add coconut mixture; stir well to coat coconut with oil; cook 20 minutes, or until golden brown in color and slightly wet.  Stir every 5 minutes, so as not to burn.  (Let it cook for full 5-minute increments, however; this allows for the coconut to brown.)
  6. When coconut is light golden brown, add the peanuts and cook for another 5 minutes; stir twice now.  Note: it will get a darker brown and drier, as it cooks more with the peanuts and then cools in the pan.
  7. Remove from heat and be sure to cool in skillet; this completes the drying process.  (See top photo for finished product.)
  8. Keep in a sealed storage bag, lasts for months.