Sanchez Tortilleria

I love to see how things are made! I once went to Sanchez Family Tortilleria, my favorite Mexican market and tortilleria on 802 Atwells Avenue in Providence, and asked them if I could see the tortilla machine which is nearly always running, making batches of hot fresh tortillas. They took me in the back, and it was amazing to see! There's a conveyor belt running around the room like a large train set. The unbaked tortillas are squeezed out of what looks like the cement mixer you'd see on a truck, but the size of a cow rather than an elephant. The aroma is magnificent. Huge bags of masa harina are piled high! Next time you're there ask to see the back room and while you're there buy some fresh tortillas and Mexican cheeses and chilies. At Christmas time we always ask what traditional Mexican music CD's they recommend and pick up a few of the Sanchez family calendars for the New Year. It's worth a visit!

Apple Season!

An apple pie without the cheese is like a kiss without the squeeze.
-an old saying

Spinach Pies

I found this fabulous review of Jeanette's Pastry (by Eric G, on Yelp!) They make the best spinach pies in RI! I am duplicating them from memory in my kitchen today with some variations. I use whole pitted kalamata olives. I use red hot chili peppers and tons of salted fresh chopped garlic. I buy tons of fresh spinach from Fernandes on High Street Woonsocket, and rinse it and add it to the sauteed garlic and chopped mushrooms. Sometimes I add raisins or balsamic vinegar or chopped onions or leftover red wine for sweetness. if you go to Jeanette's peek in and see their antique built-in wall oven, just like the oven Palmieri's Bakery on Federal Hill used to have!

Jeanette's Pastry
348 Branch Ave
Providence, RI 02904
(401) 521-1440

I love it when tough girls call me "honey".

Any of the short, tomato stained women working here are tough enough to kick your ass, and they all call you "honey". It's sweet and I love them for it.

Spinach Pies and Calzones to die for.
These are loaded with spinach, cheese, garlic, pepperoni, sauteed mushrooms, and a host of other goodies. Several different varieties available. Bonus points for not being pussy with the garlic.

Helpful tips:
They sell out fast! This place is busier than a half-price crackhouse. Try to call ahead. Or pad your schedule so you can wait 20 minutes for the next batch to come out.
Always have a second choice in mind because they might have a run on one item. I saw one lady come in for 20 spinach pies!
Try to get their hours and daily schedule. It can be unpredictable.
Don't get nervous that the interior looks like a front for a bookie joint.

Voted Best in the state, and they earned it.

Mushroom Secret

If you wrap fresh mushrooms in a cloth to go in the refrigerator, they're able to breathe and will last longer. Any cloth will do; an old tea towel, a cloth napkin, a clean orphaned cotton sock, or a cotton pillowcase. Sweet dreams!

Fernandes Market

Fernandes Market in Woonsocket is a cozy little produce shop located on 273 High Street behind Market Square. They are open Monday through Friday 7:30-4:30 and Saturday 7-2. They have a friendly staff and the best and freshest produce at bargain prices. They also sell milk, eggs, meat, and cheeses and have a deli counter. You can special order vegetables too. They recently added a coffee bar. If you live within a 10, 20, or 35 mile radius I urge you to come here to shop!

Butcher Shop Update

My painting, Blind Date, which was hanging in Jamie Sullivan's butcher shop, has been sold! I'll have to fill the gap with another one. Stay tuned!

New Variations

I aim for the least amount of fussing when I bake and cook! Maybe I am also impulsive in the kitchen! For example, last night I cooked two bunches of fresh kale by rinsing, chopping, and tossing them into my large pressure cooker with the steamer tray and a quart of water. I added a few generous dollops of Job Lot extra virgin olive oil and then I threw in a head of garlic whole, unpeeled! I sliced some leftover lemon and threw it in skin, seeds, and all.

After 5 minutes of the pressure regulator rocking, it was cooked. The lemon had spread its flavor throughout. I squeezed the garlic out of the paper skins and stirred the garlic mush into the greens. It was exceptionally delicious, especially with a sprinkle of salt. I saved the liquid for soup!

This has been the summer of coleslaw! I love cabbage! It's cheap and plentiful and delicious to eat, raw or cooked. Last night I made my regular coleslaw but I spiced it up. I added horseradish, chopped roasted red peppers from Job Lot, sliced pepperoncini (also from Job Lot), pimentoed green olives, raisins, and carrots to the mix. It was fabulous!

Celery

Celery, raw
Develops the jaw,
But celery, stewed,
Is more quietly chewed.
-Ogden Nash

Quick Curry

Last night I made another one pot meal using everything that was in my house! I threw it all into the pressure cooker: 3 frozen boneless chicken breasts, 1 cup of raisins, 1 small package of curry powder from the local Asian-American market (made of saffron, chili, cumin, ground cloves, ground coriander seed, and ground anise seed), generous bloops of olive oil, 6 fresh whole cloves of garlic peeled, 1 can of diced tomatoes, 1 bottle of beer, 1 cup of brown rice, a slice of lemon with the rind, a quart of water, 9 red potatoes cubed, and a cup of toasted almonds. I brought it up to steam for 30 minutes. The flavors were very intense, so I added my 4 cups of cold leftover home-cooked chic peas with the liquid for balance. Then I added salt. It was fabulous and it tasted like it had simmered all day!

Peaches

It's peach season in New England. On Sunday we visited The Big Apple in Wrentham Massachusetts and got a half bushel of peaches for a bargain (seconds). We've kept them in the refrigerator so they won't ripen any further. I've been chopping up two at a time and then warming them in the microwave for a minute and adding a teaspoon of honey if they need sweetening. Delicious!

Toasted Almonds

Toast whole almonds in a cast iron skillet at 250 degrees for 45-50 minutes. We buy them in a 25 pound box, wholesale at JAR Baker's Supply in Lincoln RI. We store the raw almonds in the freezer. Try toasting them with a splash of tamari too!

Delicious One Pot Meal

Saute onions and celery and garlic in olive oil. Then add two cans of diced tomatoes and three boneless chicken breasts, and fresh basil if you have it, add 1-2 quarts of stock or water and 1-2 cups of uncooked brown rice. Pressure cook on medium heat for twenty or thirty minutes. You can also bake this in a dutch oven at 350 or stew slowly in an electric crock pot or simmer on the stove top but it will take a bit longer than the pressure cooker. Enjoy!

Hummus

Soak a one-pound bag of chicpeas (garbanzos) overnight. Rinse them and cook them fully immersed in water, in a pressure cooker with a few dollops of olive oil, for 20 minutes. The oil is essential to keep the bean foam from clogging the vent pipe of the pressure cooker. You can also cook the chic peas on the stovetop or crockpot or bake them in a dutch oven, 45 minutes to an hour. Please don't add salt until they are cooked or they will never become tender!

After they are cooled, drain most of the liquid (save it in case you need more liquid later). Use a food processor or blender and pour in a whole can (15 oz) of Joyva sesame tahini. Blend it for a few seconds until smooth and then pour out half the amount back into the can and refrigerate it. Then squeeze four lemons and add the juice and pulse in the food processor or blender. Add the chickpeas to the tahini/lemon mixture and blend. Add more chickpea liquid if the mixture seems dry. Then add a few fresh cloves of garlic, cored, and a pinch of cumin and cayenne and parsley and salt. Pay attention to the magic Lebanese trio - the salt/tahini/lemon balance. Enjoy! This makes a lot of hummus! You can freeze the extra or share it with a neighbor.

Lemonade Iced Tea

This is the time of year when I buy frozen lemonade and mix it with a freshly brewed pot of Red Rose or Tetley tea and dilute it all with water and ice. It's the perfect summer drink especially if you've been dancing all night! You can add sprigs of mint too.

Hard-Boiled Eggs

I love to try to get double use out of things. The other night when making spaghetti I saved the salty boiling water in a new pot as I was draining the noodles into my colander. Then I took our a half a dozen eggs and lowered them into the pot of hot water and let them sit for 15 minutes. Hardboiled eggs!

Butcher Shop

I now have three paintings hanging up in Jamie Sullivan's fabulous SHAW'S MEATS butcher shop on North Main Street in Woonsocket Rhode Island. This makes me feel that Woonsocket loves me as much as I love Woonsocket! Come on by!

Apple Iced Tea

Brew a pot of black tea and then add equal parts apple cider and lots of ice cubes. Add fresh mint leaves if you have'em! Enjoy!

Vanilla Granola

I just love the taste of vanilla raisins and oats.

10 cups rolled oats (or combination of rolled barley, rye, wheat, and oats)
1/2 cup corn oil
1/2 cup honey (or 1/2 cup of sugar with a little extra water to moisten.)
A splash of tea, apple juice, or plain water to moisten
1 teaspoon vanilla (or more if you love vanilla!)
salt to taste

Preheat oven to 300
Combine the oil, vanilla, honey and salt, over medium heat to dissolve them. If you use sugar it might not completely dissolve. Then in a big bowl pour the mixture onto the oats and coat them like you are tossing a salad! Use your hands! Add the splash of juice or water to moisten if it seems to need it. Bake in a shallow Pyrex baking dish or cast iron skillet. Stir every twenty minutes using a wooden spoon or spatula. The oats become golden when baked and they will become crisp after they cool.
Add raisins and toasted almonds after the oats have cooled. Store in a big glass jar!

Big Yellow Cornbread

If you love corn you'll love this cornbread! I've been making this recipe for years baking the batter in big round cast iron skillets and when baked I cut the bread into triangular wedges. This weekend for the first time I made this cornbread in my cast iron Bundt pan! It baked for an extra ten minutes. It usually bakes for 45 minutes in a skillet. This recipe was originally a muffin recipe but I doubled it and never looked back! I find that the bread is nice and moist when you bake it as one bread rather than as muffins. In the summer I keep the bread in the fridge to prevent spoiling. This cornbread is fantastic with tea and is a great travel + picnic food. We spread slices of the cornbread with peanut butter and sometimes we eat it with sharp cheddar cheese and apples. I use medium grind whole wheat flour that I buy in 50 pound bags from JAR Bakers Supply in Lincoln RI but some folks may prefer half white flour and half whole wheat flour or all white flour. If using a lighter flour blend you may want to use less salt. I have also baked this bread with a few chopped apples added to the batter or chopped onions which become very sweet when baked. Try adding dried cranberries! Replace some (or all) of the milk with yogurt for a tangy treat. All the variations are delicious!

Preheat oven to 350 degrees. Mix up batter in a big bowl with whisk, fork or wooden spoon.

4 eggs
2 cups milk
1/2 cup corn oil
2 cups yellow corn meal
2 teaspoons salt
4 tablespoons sugar
2 cups whole wheat flour
2 tablespoons baking powder

Grease your skillet or pan with vegetable shortening. Bake for 45 to 50 minutes if using a skillet or shallow pan, longer for a deeper loaf pan. A skewer should come out clean, and the top should be lightly browned. Let cool for 15 minutes and then turn out onto a rack to cool further.

Granola Bars

I love the taste of oats and raisins eaten together but store-bought granola bars are always too sweet. This is it!! A wholesome, simple, delicious, and crumbly granola bar. Perfect for breakfast, dessert or snacks. I bake mine in a square Pyrex 8" by 8" pan.

Mix 1/3 cup sugar, 1/3 cup corn oil, and a couple of teaspoons of real vanilla extract, with a whisk. Then add a few cups of rolled oats (use old-fashioned oats, not quick oats). Add about a half-cup of whole wheat flour, and a dash of water to lightly moisten the whole thing. Add sprinkles of salt to taste, and some raisins. Then press into a greased pan. Bake for 30-35 minutes at 350 degrees. Next time I will measure the oats, flour, and water!

Enjoy!

Sally Sampson

Cookbook author Sally Sampson has published another fabulous cookbook! It's called the 100 Calorie Snack Cookbook. Check it out! It's full of ingenious ideas.

Chocolate Cake

I made this cake last night. The original recipe for my chocolate cake was cut off of a box of cocoa 20 years ago but I've adapted it over the years. The pumpkin is something I tried last night for the first time because we had some leftover in the fridge, and I love how it came out!

1 1/2 cups sugar
3/4 cup corn oil
2 eggs
1 teaspoon vanilla (or more)
1 1/2 cups pumpkin
2 cups whole wheat flour
2/3 cups of cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup raisins or chocolate chips
dash of cinnamon + ginger (optional)

Beat the sugar oil and eggs with a whisk add vanilla and pumpkin and mix in all the dry ingredients. Bake in a preheated 350 degree oven for 50 minutes. I baked mine in a greased and preheated cast iron Bundt pan. Let cool for 15 minutes before turning it onto a cooling rack. Enjoy!

Pumpkin Spice Cake

Your home will smell so good when you bake this cake. It is very good and a gorgeous orange color. I bake it in my pre-greased cast iron Bundt pan. This pan is nearly 20 years old and it's finally perfectly seasoned! This cake is basically a gigantic muffin!

Preheat oven to 350.
Beat the eggs and oil together with a whisk, then add the vanilla and pumpkin. In separate bowl mix dry ingredients, then mix all ingredients together in a big bowl by hand or with a mixer.
Pour into the pre-greased, pan and bake for an hour!

2 eggs
3/4 cup of corn oil
2 teaspoons of vanilla extract
2 cups of canned pumpkin*
3 cups of whole wheat flour
3/4 cup granulated sugar
1 teaspoon of salt
2 teaspoons of cinnamon
1 teaspoon baking soda
1 teaspoon of kosher salt
1 cup of raisins or dried cranberries or a mixture of both! (optional)
1 teaspoon powdered ginger
sprinkles of ground cardamom, allspice, and cloves

*This is an adaptable recipe. You can use applesauce in place of pumpkin puree or mashed bananas or even blueberries! You can add walnuts or sunflower seeds too. The batter should be the consistency of thick mud! If the batter is too dry add a splash of orange juice. Bake at 350 for 55-60 minutes. Insert a broom straw! It's done when it comes out clean. Let cool for 15 minutes before turning out onto a cooling rack. Enjoy with hot tea or coffee!

Survival

If I could teach a class to teens on the verge of living on their own it would be called survival cooking! We'd make rice, beans, bread, yogurt, and other delights. It's great to know how to feed yourself and it's really fun too!

Time

Time is the secret ingredient in most delicious foods!

An olive won't ripen any quicker,
however much you mess around with it.
-Tuscan proverb