Monthly Archives: July 2009

Not So Crabby Patties!

Are you one of those glorioüs gardeners (or have a father who is) whose zucchini bounty is overflowing? If you, like me, have a plethora of zukes and don’t know what to do with them… the next few posts are for you!

The Zucchini Song
Zucchini Zucchini so big and greeny
You multiply quicker than bunnies
Zucchini Zucchini so tender and tasty
An entree or sweetie you’ll make for my honey!
(thank you. thank you very much)

First up a little entree…

Dina’s Not So Crabby Patties

Get ready to make the best zucchini crab-less patties ever!
2 cups grated zucchini
1 teaspoon (or to taste) celery salt
1 teaspoon (or to taste) Old Bay seasoning
1 small onion chopped finely
2 eggs
1 cup of breadcrumbs (or as much as you need to form patties)
a dazzle of olive oil

Directions

  • Preheat oven to 400 degrees.
  • Peel the zukes and grate using a hand held cheese or other grater.
  • Press the shredded zukes into a mesh strainer. This is important. You want to remove as much water as possible from the zuchini so that your patties are not falling apart and you don’t want to overload with breadcrumbs. Also, salt your shredded zukes to draw out water in addition to draining them.
  • Put the zukes, eggs, Old Bay, celery salt, onion and breadcrumbs into a bowl and blend using a wooden spoon.
  • Form patties (justa likea meataballa) and sautee the patties on each side in olive oil in a hot pan. You want the patties to be a nice brown on both sides. Drain on papertowels.
  • Place on cookie sheet and bake at 400 for about 7 minutes.
Other variations:
  • You can skip the baking in the oven bit and just fry up in a pan if you wish
  • You can dredge the patties in flour before frying if you’re so inclined

Enjoy!

xoxoxoxxo ❤>Üdo

Want some real crabby patties?

Madone! Pannetone!

Mommah P. kneads the dough… madone! Panettone!
I love my mommah’s hands…
Let it rise… punch down…rise again… bake…
Butter the tops…
The twins get separated at birth…

Mommah P’s Madone! Pannetone!
So going along with this Christmas in Jüly theme… I asked Mommah P. to show me how she makes her traditional Italian Christmas bread- Pannetone. This yümmy bread goes perfectly with hot, delicious coffee, tea, or a glass of sherry. You can freeze it for up to 2 months but make sure you use it within two days if you want to eat it fresh! Mom’s recipe originally had the candied red cherries, lemon peel, and almonds in it but I also ask her to leave that stuff out because I don’t like it. Ain’t I a stinka? So this recipe has raisins only at my request. Mom’s response to this picky request is often: “Madone!” hence the recipe is named as such. Enjoy!

Ingredients:
3/4 cup water
1 stick of butter or margarine cut into small bits
5 cups of all-purpose flour
1/2 cup of granulated sugar
2 envelopes of fast rise yeast
Handful of raisins (1/2 cup?)
Handful of anise seeds (2 tablespoons?)
You can also use anise extract if you mix it into the melted butter
3 large eggs beaten

Directions:
In a saucepan melt the butter pieces into the water and set aside. You want this to be the right temp – not boiling but not lukewarm either. If this mixture is too hot you will kill your yeast (the yeast is added to the dry ingredients next).

Mix 4 and 3/4 of the flour with all the other ingredients (except the eggs) in a large bowl. Stir in the hot water/butter mixture and the eggs until it’s blended and a dough forms. Use the rest of the flour on a hard surface and knead your dough for about 3 or 4 minutes until it feels elastic. Place the dough in a bowl that’s been greased and cover to let rise for 45 minutes. We just placed the dough on a cookie sheet and covered with saran wrap to let it rise. To get the rising process started we placed the cookie sheet on a cookie rack and placed the cookie rack on top of the electric burner top. Heat it up for two minutes and turn the burner off. This warms the cookie sheet and gets the ball rolling on the dough rise. Clever, eh? Also dangerous. Don’t forget to turn off the burner and don’t try it with a gas stove top. 😉

Punch down the dough and seperate the twins. Place at either end of the cookie sheet. When they rise again they will be touching. Let them rise (again covered) about 20 minutes this time and go for a dip in the pool while they evolve.

Now you can bake for 45 minutes on a lower rack in the oven at 350. When done, let cool on a wire rack and glaze the tops with butter. Oy gevault! Delish!! Enjoy!

xoxoxox ❤>Üdo (and Mommah P) =D =D

Bouna Sera Senorita!

Bready to rock and roll?




This is just my simple variation on a standard bread dough recipe. I love sea salt and black pepper kettle chips so it’s only natural to want to add that flavoür to my bread dough too! Here I brushed the top of the bread with melted butter and sprinkled sesame seeds, sea salt, and freshly cracked black pepper on top before baking. Serve warm with a smattering of country fresh cream butter… yeah- put the real stuff on there- it’s so worth it!

Dina’s Salt and Pepper Shaker Bread

  • 1/2 cup warm water
  • 1/2 stick melted butter
  • 3 teaspoons dry yeast
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 cups bread making flour (King Arthur’s is best!)
  • Sesame seeds
  • Sea Salt
  • Black peppercorns cracked freshly

Directions

Warm the water and the butter in the microwave until slightly hot to touch. Mix in the yeast and let rest for 4 minutes. Stir in your salt and sugar and then add flour and olive oil gradually. Mix with wooden spoon and then your hands until it doesn’t stick to you. Knead the dough, for 10 minutes until it’s smooth and firm. Not sticky. Add flour to the kneading process if needed. Place the dough in an olive oiled up bowl and cover the dough with a warm moist kitchen towel. I like to put the bowl in the oven to rise (it’s warmed by the pilot light) for about 2.5 hours. Punch the dough down and cut in half. It should make 2 nice loaves. Bake at 350 for about 25-30 minutes. Just lovely! Enjoy! xoxox ❤> Üdo

Check out this other easy recipe and instructional from the New York Times on Youtube!

Aside

Treat time! Time for some sweet fresh strawberries, blueberries, and honeydew. A great way to increase your water intake throughout the day is to eat foods that have a high water content. Let these sweet treats quench your thirst on … Continue reading

La Befana Banana Nüt Bread




OK. Ok… I know La Befana doesn’t poke her big nose into your stockings until Christmas time… but what the heck… it’s now offically LESS than 6 months away and what’s Christmas in Jüly without a little La Befana Banana Bread? What? Yoü’ve never heard of La Befana? Or La Befana Banana Nut Bread (shh! that’s because I just made it up!) But La Befana? You haven’t heard of her? Heck, she has her own Wiki page. Check her out if you dare… büwahahahhaaaaa…. Don’t be frightened. She’s a cutie pie!
In the meantime, do treat yourself to my La Befana Banana Nüt Bread and top it off with a cool whisper of confectioner’s sugar and a few scoops of ze Häageen-Dazs brown sügar sorbet. It’s just the treat to cool down those steamy mid-sümmer tastebuds. Enjoy!
Dina’s La Befana Banana Bread
Ingredients
  • 4 very ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • handful of walnuts chopped (1 cup?)
  • 1 grind of sweet sea salt
  • 1 1/2 cups of all-purpose flour
Directions
  • Preheat the oven to 350°F
  • With a wooden spoon, mix butter into the smashed bananas in a mixing bowl
  • Mix in the sugar, egg, and vanilla
  • Toss in the walnuts
  • Stir in the baking soda and salt
  • Add the flour last and mix it up
  • Pour mixture into a Pam sprayed 4×8 inch loaf pan
  • Bake for 45 minutes to 1 hour
  • Cool on a rack
  • Now… take one sheet of paper and fold it so that you create a perfect square. Cut off the remaining part and toss it into the recycle bin. Take the perfect square and fold it repeatedly into a triangle shape. Cut teeny little triangles into this folded paper and cut a circular shape around the outline. Now you have a perfect snow flake doily with which to place onto your banana bread. Take some confectioner’s sugar and düst the top of the bread – leaving a beautiful white snowflake for La Befana to gaze üpon! Perfect.
  • I üsed the Martha Stewart flour sifter from Macy’s.
  • Slice and serve with creamed country fresh butter and a lashing of strawberry jammy OR top it off with a few scoops of brown sugar Häagen-Dazs sorbet. Mmmmmm!
My Grandpa Giancini would recite this little poem to me on Christmas Eve… love it…

La Befana vien di notte
Con le scarpe tutte rotte
Col vestito alla romana
Viva, Viva La Befana!

Don’t forget to keep that Christmas spirit all year round.

Be generous – with your time, your love, and your affection.
Be kind – to all – especially your friends and family.
Be forgiving – of others, and of yourself too!
Be lovely – that shouldn’t be too hard now, should it? 😉

Merry Christmas in Jüly!
xoxoxox ❤> Üdo

Tinky Tinkerbell!

What a tinker! And by tinker I mean (s)tinker. In my little world – ‘tinky’ is what something becomes when left to ripen a bit past it’s prime. It’s not offensive enough to be stinky… but it’s definitely not a bed of roses… in other words- it’s tinky. Puppy paws lightly scented with that heavenly puppy-paw popcorn aroma are tinky. Teeny tiny baby toes that have been in teeny white socks all day are tinky. So there you have it- tinky.

Unfortunately, we, being neither baby nor puppy have the tendency to become stinky… as in the ol’ “european cologne” – a little less Brad Pitt, a little more armpit.
With all the hype on how ca-ca it is to use those aluminum based deodorants (which can contribute to breast cancer, blocked lymph nodes, and Alzheimers) a girl is hard pressed to find a boob friendly b.o. blocker.
Well no longer! Introdücing my greatest and latest find: Tom’s of Maine Long Lasting Care all natural, aluminum-free, not tested on animals Odor Protection. Whew.
This stuff is grand. I love it. I just picked some up yesterday at the drugstore and I can’t be more thrilled with this little find.
Why? Well for starters – it’s a deodorant and not an anti-perspirant so that means it’s good for your lymph system. Secondly, it’s not tested on animals (another boon for the earth and for karma’s sake). Also, it’s unscented. Which is fab by me. I can’t stand it when you get a deodorant or anti-perspirant that ends up smelling worse as it mixes with your body chemistry and instead of masking your natural body scent, it mingles to create some disastrous monster stench – a hybrid of rotten flowers, armpit, and acrid men’s cologne. Yück.
Hallelujah! Not this stuff! Unscented really is unscented. You’re left feeling fresh and clean and soft. Your underarms are soothed and smoothed with a delicate natural hint of lemoney chamomile. Amazingly, this formula contains hops, “to inhibit the growth of odor-causing bacteria and zinc for long-lasting odor protection.”
Best of all I don’t have to worry that some corporate, cancer-causing aluminum based anti-perspirant is causing damage to my immune system or saturating my limbic lanterns with enough aluminum to make my brain go batty. Awesome. It works. It lasted all day at the office and into the evening at the gym. Reptile and amphibian approved.
Cheers!
(and 3 cheers for Tom’s of Maine!)
xoxoxo ❤>Üdo
Yeah sometimes love stinks… but at least you don’t have to!

Good Mornin’!


Raawwwwrrr! She’s awake! ::stretches arms and smacks her lips:: I’m hüngry! What’s for breakfast? Why my favorite breakfast of coürse! Plush, pillowy pancakes, paired up with salty, crünchy bacon and a smattering of fresh sweet fruit… mmmmm YAAAAA!!!!

Üdo’s Semi-Scratch Patty Cakes

2 cups Bisquick mix
1 cup of milk
1 tablespoon sugar
2 tablespoons lemon juicey
2 teaspoons of baking powder
2 fresh organic grass fed country eggs

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Print these coupons…
About Concordance™
Directions

  • Heat non-stick frying pan over medium-high heat. Mist with Pam Baking spray (it smells like vanilla!) Surface is ready when a few drops of water sprinkled on it dance and disappear. Just like this!
  • Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot non-stick frying pan which has been sprayed with Pam Baking spray.
  • Cook until you see little bubbles turning up on the cakes. When edges are dry, turn them ovah and cook until golden. Here’s a little sneaky trick… to keep the cakes warm when serving multiple guests, place them (the cakes not the guests) in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes. Also, if you make a few extra save ’em in some Debbie Reynolds wrap and heat them up the next day.

Serve with crispy bacon and top the pancakes with fresh sliced strawberries and banana. A dollop of country fresh cream buttah and a schmear of blueberry syrup please! Serve on a pretty plate with a glass of OJ in an geniuine depression era-green Coke glass. The plate pictured here is too cute- a tea and saucer gift set made by Biscuit (which I believe is a line is sold through Anthropologie) from our Aunt Caren who has impeccable taste in culinary ware. In the meantime, eat up! Enjoy!

XoxoOXoXoX ❤>Üdo

And for all you Good Mornin’ fans out there….