Maggie's Farm

Meat loaf and mashed taters, and maybe some steamed summer squash on the side. Meat loaf needs gravy or its juices, on top.

At the Maggie's HQ, we make meat loaf the Italian way: Italian Meat Loaf Recipe. Italian-style meat loaf usually has a dash of nutmeg and/or allspice in the recipe, but that particular one does not. I do not think they make this in Italy. Maybe it's a modified meat-ball recipe, but they don't eat meatballs in Italy either. (Nor do Swedes cook Swedish Meatballs.)

Best thing about meat loaf? Meat loaf sandwiches the next day or two. White bread only, plenty of mayo.

Mrs. BD has been whipping up an onion Focaccia to go with Sunday Chili. Some other things too, including a mortadella canape thing that Marcella liked, with cornichons.

Yes, I prefer cornbread with barbecue, but focaccia is good with Texas Chile. My main job was to slice onions very thin on the mandolin which is the only instrument I can play.  

Like all breads, focaccia takes a while.  If you do the bake part on a stone thing, you get the good burnt bottom. Best with lots of kosher salt on top.

It seems like it was the origin of pizza. Romans, Greeks, etc made this simple bread and put various toppings on it with olive oil  - rosemary, garlic, onions, cheese, mushrooms - whatever. Of course, they had no tomatoes but when they got them in the 1600s they loved them, in my view, too much.

No matter where you live in the US, Chili is a basic warming winter supper. Always good for lunch too on a ski slope with a cold beer or two.

Chili is like barbecue: every region and every locale has developed its own favorite version. Up here in Yankeeland, it's usually made with ground beef and lots of beans. It's OK, not great. Something like this recipe. That's what moms and dads here make.

That's OK after a morning of skiing, but that is a pic of a real Texas Chili: no beans and no ground beef. 3/4 of a cup of hot chili powder?!? Well, I did that. Unless your Mom was a Texan or a Mezzican-American, you probably never had it like that. Stewed meat in tomato, garlic and hot pepper sauce, hot and spicy as hell - or as spicy as you decide to make it.

Got a deer on hand? Venison is as good, or better, than beef. Use your least-desirable cuts because it tenderizes during 7 hrs. in the crock pot. Best to kill the deer first too, if you know how to do it. Bow, spear, or AR-15. Who cares?

You can put the pure-meat version on rice if you need to. Never on brown rice. My rule of thumb: Nothing on brown rice. It took the Asians thousands of years to make rice white, so why go backwards? At Maggie's HQ we use Costco's tasty Basmati but there is nothing wrong with Uncle Ben's.

It's basically an Americanized version of Fettucine Alfredo.

People make a meal of it, with salad, but it's also a darn good side with roast beef.

A little truffle oil makes for an upscale Mac and Cheese. I had that once in a very fancy restaurant, baked in individual pottery ramekin/mugs with shaved truffle on top. Quite effete and entirely edible.

An Italian peasant dish, fully functional for any small game the hunter - the cacciatore - brings home in his bag - fowl, rabbit, squirrel. I made it with pheasant a few nights ago and the family loved it.

My Mom never heard of it, but I had a friend whose Mom cooked it. Adventurous for a New England Yankee Mom.

We serve it on rice, egg noodles, or pappardelle. 

Like all such things, it's better the second day.

Regarding this pretty-good recipe - Chicken Cacciatore - I can report that it is darn good with the capers. An alternative to the capers would be wild mushrooms, but not both. Definitely add some hot pepper flakes. Don't simmer for 1/2 hr - simmer for 60 minutes to fully mix the flavors while you give the baby a bath.

I sometimes cheat by sauteeing the chopped vegatables, then adding them to marinara sauce from the supermarket. It works darn well with the rest of the ingedients.

The USA has countless burger joints, not including the big chains. God knows how many burgers I have had.

Louis' Lunch in New Haven claims to be the first burger joint - the hamburger sandwich, still on white toast because it started before burger buns in 1895. 

Mrs. BD did a raod trip with her pal a year or two ago, and both swear that the best burger they have had in life were at Ed's in Hattiesburg. They swear it's worth a trip.

I like thinner burgers that you can fit in your mouth. Smashed and crispy. That means it's hard to cook them med. rare, but whatever. Gotta be a skillet, not a barbie.

Hamburger America looks like a good place on McDougall St in NYC.  They offer 2 types. The owner says "Grease is a condiment." I agree - and butter. A burger needs a pat of butter.

Besides grease, ketchup and onion is my preference. Yes, I know American "Cheese" is called for, but I love Blue Cheese on a burger.  Or on anything. 

Funny how condiment preferences vary across the US. Some like mustard, pickles, pickle relish, tomato, lettuce, jalapenos, etc.

How do our readers like their burgers? 

Fun to make if you have the time. I need it for a big beef (boeuf?) Bourguignon tonite. Mrs. BD does not approve of watery supermarket beef broth.

I start with a bunch of bones (oxtail and whatever else cheap they have with bones in, esp bones with marrow, and a little meat on them too) from the supermarket, and roast them until pleasantly browned. Venison fine too if you have the bones. Roasted bones are what make a good broth but they have to be cut or cracked.

Throw them into a big pot with about a bucket of water, a quartered unpeeled onion, a quartered unpeeled carrot, a couple of garlic cloves, some parsley and thyme, maybe one stick of celery, a bunch of pepper and salt, and simmer on low around 4 or more hours. A French chef friend recommends 8 hrs but come on.

Strain it out, and there you go. When it's cooled, it is gelatinous. Even a dumb guy can do it. Sure, you can freeze any extra. It is a base for all sorts of good things.

Another American adaptation/bastardization of an Italian recipe. CHICKEN OR TURKEY TETRAZZINE

My Mom used to make this when we were young. She'd never had any real Italian food in her life at that point except spaghetti and meatballs (not Italian either); she thought Tetrazzine was an Italian dish.

Who was Luisa Tetrazzini? A soprano 

This pasta thing tastes just fine, especially if you are hungry.

A pal of mine cooks a big dinner of venison Stroganoff for friends each late winter because it is such a good use of his venison scraps, shoulder, etc. He probably makes a gallon of it, then served on pappardelle. The thin strips are tender. 

Quick and easy: Beef Stroganoff

When I was a kid, we viewed this as an exotic treat. Best with lots of black pepper in the mix.

Moms show their love for their families by cooking, especially those gooey, bland, rib-sticking comfort foods in the winter. They make everybody feel loved, and they're all in Fanny Farmer's cookbook if you have one around.

Mommys of America winter foods are cheap and easy to make. Cheaper than McDonald's, but probably less "healthy" than McDonald's. Whatever "healthy" means.

Here's a classic Mommys of America dish, Creamed Chicken with Peas, best (I think) on top of white rice but it works on toast, mashed taters, and egg noodles. Lots of ground pepper on top.

For one extra Mom point, serve it on Basmati rice. For two extra points, on a brioche. For three extra Mom points, use the pheasant Dad shot instead of chicken because she deserves it for marrying a guy who goes out and shoots the family's food.

Got any favorite Mommys of America dishes? This is first of a sentimental, anti-gourmet, re-posted series.

Having been raised a New England Yankee, I was raised on lots of Clam Chowder. On Cape Cod, we kids would be sent out with a clam rake and a couple of buckets, and return covered with mud with buckets of big quahogs. I've had lots of good Clam Chowders, and a few which were inedible. The best Cod Chowder I've had was on Grand Manan Island. Forgot to get their recipe, but it was thick. 

I suspect that CHAUDRON, CHAUDRÉE, CAULDRON, CHOWDER - and Chowda - are the same word. Technically, it seems to mean a seafood soup or stew which includes potatoes and some cream or milk.

Mrs. BD recently made a chowder with haddock - a Frenchy version - Seafood Chowder. She included chunks of lobster.

Here's a fully French version:  Fish Chowder (La Chaudrée)

Sure, you have to admit that the Frenchy ones are far more subtle, complex, interesting than New England-style Chowders. All good in their own ways. 

Yes, I love Black Bean Soup. I used to dump it on a pile of (white) rice, but now I like a glob of mashed taters in the middle of the bowl.

Everybody has their own recipe, but I just wing it.  What's wrong with this recipe is that it's too low on the beans and garlic, and has no jalapenos. Furthermore, I prefer to just mash a bunch of the beans and leave some intact. I think of it as a meal more than a soup.

Oh, also, I can't eat cilantro. Most can, but not me. 

How about you all?

 Around the HQ, we stick with the un-Yankee, Southern Italian/Sicilian Christmas Eve fast, which means seafood. In past years, I have had the real 7 Fishes with fried baccala, steamed mussels, scungilli,  etc etc. A wonderful fish feast which it would be a stretch to term "fasting." The Catholics are very clever with their concept of fasting.

The best-known Sicilian Primi is Pasta Con Sardi - pasta with anchovies (ie small sardines) - what I term Pasta With Minnows aka Pasta with Bait.

What is an "anchovy"? Never, ever use those tinned brown over-salted anchovies that they put on cheap pizzas. Disgusting stuff, cat food for a cat you hate. If you can't get fresh anchovies (they are white)  at your local fish market, use the canned white anchovies in olive oil. Tasty. Good Italian markets have good fresh or oiled white anchovy filets.

Here's the recipe. Yes, to be authentic it needs the breadcrumbs. And here's another Vigilia favorite: Fried Baccala Balls. I've also had these with mashed potato in the cod mix to hold it all together. Nothing is more delicious.

Traditionally, you have to have Struffoli for dessert even though I find it inedible.

Truth is, in recent years we just make poached salmon with yogurt-dill sauce, to be ready to serve at room temp. after getting home from church.

The juice is great. Good with mashed potatoes.

My theory is to cook it until it falls apart. 

Over the years Mrs. BD has found the recipe for the best-ever meatloaf. Sorry - I don't have the recipe right now, but I know it includes ground pork, lamb, and beef, plus of course mashed on the side. It's the lamb, I feel, that makes it so tasty and crunchy on the edges. Excellent for a sammich later, too.

I was reminded of Lamb Burgers by the menu of a popular midtown Manhattan Irish pub, Connolly's, on 47th St. Irish (not entirely) pub menu. Since our neighborhood Scots/Irish pub closed this year due to crazy rent, we need something like that once in a while. Yeah, a good Shepherd's Pie can be nice but I've had some disappointing ones. Mrs. makes an excellent one.

Everybody on this planet seems to like a burger, but a lamb burger is less routine and has more flavor: Lamb Burger.  I like tomato slices and red onion slices on the side with any burger. Fries (aka chips) of course.

Off-topic, in Scotland they will serve mutton as "lamb". Trust me - it's mutton but you could call it "older lamb." There's an English insult, "Mutton dressed as lamb." Know what it means?

In the mood for a mutton chop? In NYC, it's Keen's (since 1885). 

Thanks to Squanto, the Pilgrims had a decent harvest of corn and squash (pumpkins mostly, I think) in the autumn of 1621. Also, thanks to Squanto, the friendly neighboring Wampanoags visited bearing venision. Indians likely outnumbered the English at this feast day.

It seems Turkey, roasted pumpkin, mussels, eels, cod, roasted or stewed venison, corn meal mush, and maybe lobster were on the menu:  First Thanksgiving Meal.

There seem not to have been a lot of oysters nearby (maybe the Indians ate them all), but plenty of Cod. Ever heard of Cape Cod Turkey?

They had to learn to fish and how to plant. They had no milk (no livestock on Mayflower unless you count the 2 dogs), and any sugar or flour on board had been exhausted during the voyage. The Mayflower crew (30 men) returned home on starvation rations in Spring, 1621. Mayflower was an 80-foot leaky old cargo vessel which was barely suited for anything.

He's back from 9 days in a mountain villa overlooking the Adriatic in Abruzzo. He'd only been to Italy once, as a kid. Naturally, I had questions:

Any mishaps? Just left my backpack with money and passports in a cab. Luckily, he soon noticed and caught up with us as we entered the Rome airport. 

How was the house? Gorgeous, but hard beds. Nice pool with mountain views.

Like the women? Dangerously sexy and well-dressed.

Natives in Abruzzo speak any English? Not really.

See any relatives? My 85 year-old aunt had her driver take us around to see my Mom's relatives.

Go to the beach? Twice. 

Eat any pizza or pasta? My daughter did.

Have some vongole? Yep, raw and in sauce.

Grilled octopus? Of course. That's a dumb question.

Any risotto? They don't make risotto in southern Italy.

Calamari? Yep, raw on toast and in sauces.

Fresh white anchovies? Of course.

Mussels?  We had a mussel pie.

Swordfish or tuna? No. 

Cinghiale? Looked, didn't see it on a menu. 

Breakfasts? Just espresso. 

Wine? Too much, usually. 

See any gyms in the towns? Nope. 

Would you return? I'd just stay there. 

I told you that in Sicily last Spring we had Parsley Pesto (with grilled swordfish) and Pistachio Pesto (with grilled pork), but we never saw a Basil Pesto. They do love their Pistachios in Sicily - they use them with everything. We brought a small, overpriced jar of pistachio pesto home, but it's fairly easy to make.

"Pesto" means something that is pestado - pounded or ground up, as in English "pestle and "paste" or French "pate". Walnut-Parsley is a popular combination. Also, fresh mint pesto. The Cuisinart is what made Pesto easy. 

More: Move out of the way, basil. Cheese + nuts + olive oil + garlic + whatever the hell you want = awesome pesto.

Pesto is for seafood, vegetables, noodles.  

These treats used to be called Frankfurters. Sausages in Frankfurt, of course.

I've eaten plenty of sausages in Germany but there is nothing like an American baseball game hot dog. Or anywhere else during the summer. Not a dirty-water hot dog on an NYC street - a grilled one. As with any sausage, never think about the ingredients.

A bit about the history of hot dogs. 

Love them? How do you like 'em? I like some mustard.

Maine- Versus Connecticut-Style

Much as I love a Wellfleet Oyster, I'll draw a line at Oyster Ice Cream. Or any seafood-flavored ice cream.

A History of Ice Cream

Yes, I know the ancient Egyptians made sorbets. Ice from Lebanese mountains.

That Pompeii fresco could never have been pizza as we think of it. Sure, humans have put stuff on breads since bread was first made because bread alone is boring. It probably was like focaccia with stuff on it. No tomato or mozzarella though. Maybe fruit, oil, herbs.

Pastry stuff less boring, as in our galette post yesterday. Looks like a pizza.

While the typical Italian-American "tomato pie" is what Americans tend to think of, pretty much anything can be cooked on a pizza crust. In Southern Italy and Sicily, the menu will have 40-50 choices, most without tomato. Consider figs with goat cheese.

Or, in my photo from Sicily, egg and olive with pureed red pepper. 

It's like a fruit pizza, with pastry dough.

As reader commented, "easier than pie." 

Recipes here.