Posted on 11/26/2005 7:32:00 AM PST by carlo3b
Christmas Memories, Cookies, Candies, and Desserts
For me, it was the official start of the Christmas season, seeing the matriarchs gather in coffee klatches and recipes exchanges. As a little tike, anything that signaled the approach of Christmas was enough to cause excitement around our home. Watching my great-grandmother summon the elderly women of our family and neighborhood, was a sure sign that big things were heating up in our little kitchen. These beautiful women were dignified and almost aristocratic in their black mourning dresses, with clouded stockings, and clumpy shoes. I can still recall the gentle scent of lavender and rose perfumes as they shuffled to their places around our modest kitchen table. Those mixtures of colognes and coffee were far from the only wonderful smells that began to fill our home and hearts at this glorious time of the year. Fabulous homemade Italian pastries were a right of passage for these gatherings. Baking for the clan was a near sacred honor that my great-grandmother cherished..
We were a typical nuclear family for those times. A working man, my great-uncle, a stay at home wife, my-great aunt, my retired great-grandmother, and great-grandfather, and of course yours truly. Our familial arrangement was not unique, most households had extended family members, and everyone had a place on the clan hierarchy. Women generally ruled the roost, and menfolk earned the bacon. Grandmothers, at least in my family, routinely prepared the meals. Wives raised the offspring and kept the house, meaning the housework and shopping, and those lucky enough to have grandpas, had the benefit of wisdom and history that could only come from invaluable, accumulated life experiences, and vivid recollections..
Our homes were mostly small walk-up apartments, located in the bowels of the inner city of Chicago. They were called, "cold water flats", meaning each apartment had to make their own hot water with a silver colored water heater tanks, located in a convenient corner of the kitchen. If you wanted hot water you had to turn it on and cautiously feel the sides of the tank to see how close it was becoming hot. It was surely crude, but efficient enough to accomplish the job so nobody complained. However, you had to be mindful, not to forget to turn the tank off when the task was complete, the explosive consequences were all too frightening and frequent..
If you were lucky, as we were, you had heat furnished by a landlord in the form of cast iron coiled radiators. The heat was generated by coal fired furnaces, located in dark damp cellars. These subterranean dungeons were also called "the basement", which also housed whatever passed for a clothes washers in those days. I mostly remember those radiators, because they clanged from expanding heat filled pipes on cold winter mornings as we waited for the heat to raise to a reasonable warmth to venture out from under our heavy blankets. The radiators were sparsely placed, usually in the busiest areas of the home. We often warmed and dried clothes on this solitary heat source on frigid winter mornings. More than once I left my chilled trousers on too long, and burned myself on an overheated zipper. Chicago winters were especially cold, and flimsy windows were typically drafty. What was a blessing in the stifling summer heat, a window or skylight, was truly a detriment on cold winter nights.
A single low wattage light bulb hung conspicuously over the center of the white porcelain topped kitchen table. The light cord had a protruding plug for connecting a clothes iron. The light had an on-off string which dangled down low enough so the shortest member of the family could reach it. Every home had an icebox, with a small refrigerated compartment, and a square slot that held a cube of solid ice. The ice block needed to be replenished at least once a week by a gentleman who was aptly named, "the iceman". He carried the heavy block of ice 3 flights of stairs from his waterlogged horse drawn wagon. The gas cooking stove was a 4 burner antique, with an unregulated double oven that could only be lit with a stick match. The kitchen sink was one compartment with a long drain board. It had a single cold water faucet and a sturdy garden hose that connected it to the hot water tank. All of this was crude and simple by today's standards, but it was all that was needed to prepare at least two meals a day, a hardy breakfast, and a scrumptious 4 course, made-from-scratch dinner.
The homemade meals, complete with fresh bread were prepared with meticulous care each and every day, rain or shine. Needless to say, from this dim, sparsely equipped kitchen that made cooking and baking for our large family gatherings all that more remarkable. I learned to cook standing on a kitchen chair at that humble stove, under the watchful eye of my loving great-grandmother. She stood under 5 feet, but she was a giant to all that knew her. I think of her every day when I shamefully complain as the time comes to prepare my family meals at my fully equipped gourmet kitchen..
Our bathroom was small and simple. It had a top tank, gravity flushing toilet that sported a pull chain with a ivory handle. The lavatory was a tiny cold water basin that had circular chips from some unknown historic calamity, and a claw footed bathtub that was enormous, with a rubber plug on a chain.. The hot water had to be bucketed in from the kitchen sink, which was unfortunately located at the far end of the adjoining room. The bucket brigade took 2 people, 3 loads each. There was a small gas heater that furnished plenty of heat on the floor, but the small whitewashed window above the tub had a constant whistling from frigid air that seemed to be unobstructed and unending. It made standing for towel drying an olympic speed event..
The apartment had 2 small bedrooms, each only large enough to hold a double bed, and squatty art deco styled dresser. Each dresser was equipped with a mirror and on it's polished top lay assorted decorative perfume bottles and each had a matching sterling silver brush set, which was dutifully arranged at all times. The front room of the home was in reality, our living room, although we hardly ever lived there. The long narrow room held a large sofa, which doubled as my bed, a matching side chair, a huge floor model radio, and a mufti-bulb lamp with a oversized shade with dangling decorative fringe. An imposing chandelier hung prominently in the center of the vaulted ceiling. The floors were all buffed wood, and covered with assorted throw rugs that forever gathered under foot traffic. Our kitchen floor was covered with a patterned linoleum that had long ago began to show a well worn path. The bathroom was a beautifully tiled mosaic, in alternating black and white octagon shapes. At strategic locations were yellowed photographs of unknown origins in various shaped ornate frames, and on every flat surface aside from the kitchen were dozens of tiny knickknacks, and candles..
We lived in 4 simple rooms, but I never thought of it in those terms. In my mind it was a mansion, filled with love and devotion to one another. We were near penniless but rich with respectability and honor. We had all that we needed and enough left over to share with others. Everyone I knew loved me, and I loved and respected each of them. The family expected the best from me and I did my best to fulfill my duty to my good name, in their well deserved honor..
Just recalling these golden, olden days is a treasure in itself, because it brings me back to an era that laid the foundation of my life and that of my own family. It reminds me of the importance we placed and the respect we had for the generational roots and traditions that were instilled at an early age. Those roots were planted deep and would ultimately shape my character. Cooking and baking wasn't just food in our home, it was our women's only gift to give. These recipe choosing assemblages were not called just to pick the heirloom cookies that were going to dominate their lives for the month leading up to Christmas. This was a time-honored task and was the solemn obligation our women placed in making their modest but treasured gifts so very special. Those dear aged women demonstrated their devotion to the family not by buying our presents, but by caring for us, the giving of themselves with their own loving hands..
The men of our family proudly gave up their youth, much too early in life and they did it voluntarily. They fought for their country on distant battlefields they couldn't even pronounce. They risked their lives to insure a freedom for a future they couldn't be sure they would live to enjoy. When they returned, they worked tirelessly to support a fine family of their own. These hardy men gave us an honorable name and a high bar in which to strive. They each raised respectable children that proved what they were made of. Our forefathers scratched an indelible place in our history and in our hearts. They earned our love, our gratitude, and our everlasting respect..
The stalwarts of our family, our beautiful women, have given us our sense of worth, our humanity, the true meaning of love for family. Their selfless sacrifice, placed a high value on sharing, fairness, and a soft simple abiding love. Their talent was devotion, their legacy was in the future of the family traditions passed on in perpetuity.. It is in their name I pass many of my family recipes on to you, for you to share with your family, and hopefully with others far and wide.. Enjoy.. Carlo
MERRY CHRISTMAS, AND GOD BLESS YOU,
GOD BLESS AMERICA.
I'm sending this agian to you privately because your thread is already so long that I figured that you would never see my note otherwise.
Carlo! What a beautiful essay. Do you mind if I post it on catholic_republicans (a Yahoo group)? I'm sure that it will touch the hearts of many members of that group.
You truly have a gift for writing that is just as well developed as the one you have for cooking. Take care!
BTW, my pathetic attempts at cooking enjoyed a small success at Thanksgiving this year -- a diet pumpkin pie. It was nothing more than substituting skimmed evaporated milk, eggbeaters, and Splenda for the crucial ingredients listed on the can of pumpkin, keeping the spices the same, and giving the pie crust to the dog, who loved it.
I don't know how many calories this change removed from this required dessert, but I enjoyed my pie and lost a pound too! I actually think the pie was better than usual -- somewhat lighter and fluffier and just as delicious.
I just wanted to share this trick with others because the cook always wonders when making these substitutions if the recipe will still "work", especially when removing something as crucial as sugar. Have no fear! Your guests will never know the difference and will compliment you on the magnificent pie!
If only RJayne were still with us -- this is "essay of the month" for certain!
Carlo:
I'm not Italian, except by marriage. I do remember the "iceman" however. My experience was somewhat different from yours -- World War II in California. The iceman would come down the street in his truck delivering ice to all the houses. All the kids would chase him hoping that he would throw us chips (he always did). His name was Tony and we loved to see him come.
The story in my family is that when I was about 5 my grandmother was cooking and asked someone to hand her the paprika. I piped up and said, "Oh, Grandma, you're talking like the iceman." Everyone laughed that someone so little would notice such a thing.
I just scrolled down the thread and I see that you underwent surgery. My prayers for your continued recovery. Please let us know how you are doing.
Glad you have it behind you and are already feeling better (((Carlo)))
Awwwwwwww shucks :o) Hugs right back at you carlo.
Excellent! Thanks, Carlo and MERRY CHRISTMAS!!!
Red Pepper Penna Arrabbiata 1) Heat the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn.
- 1 Pound Penne Pasta
- 1 (28oz) Can Of Crushed Or Pureed Tomatoes
- 2 Large Cloves Garlic, Minced
- 1/3 Cup Olive Oil
- 1/4 Cup Chopped Fresh Parsley
- Salt & Pepper
- Red Pepper Flakes As Desired
2) Add the tomatoes, salt and pepper to season. Add a small amount of red pepper flakes and simmer for 15 minutes.
Taste and add additional pepper flakes if you would like more heat.
Cook the pasta in boiling salted water until al dente. Drain, and return to the pot.
3) Add half the sauce, and the fresh parsley, to the pot and cook a minute or two until combined.
Serve, topping each serving with some of the remaining sauce.
Double Rack Of Lamb Roasted With Garlic Sauce I understand that 20 cloves of garlic may seem like a lot, when cooked in this manner it has a nutty, sweet flavor. This is a simple recipe for roasting a rack of lamb, and then using the juices and adding a sweet garlic puree to make a light, delicate sauce.
Preheat the oven to 475 degrees F.
- Two Large Racks Of Lamb With 9 Chops Each
- 20 Large Cloves Of Garlic, Peeled
- 2 Fresh Sprigs Of Rosemary
- Salt & Pepper
- 1/2 Cup Dry White Wine
- 1 Cup Chicken Stock
- 2 Tablespoons Finely Chopped Fresh Parsley
- 2 Tablespoons Red Wine Or Brandy
1) Preparing the garlic. Place the peeled cloves in a small saucepan and cover with salted water.
Boil gently until soft. Drain, and either press through a strainer, or puree in a food processor. Set aside.
2) Preparing the roast. Protect the bone ends of the racks with tin foil to prevent burning. Place the racks in a roasting pan with the rosemary sprigs. 3) Season the fatty side with salt and pepper and roast in the hot oven for 10 minutes.
4) Add the white wine to the pan, and continue cooking until the meat has reached the desired doneness.
(Medium rare will probably take an additional 20 minutes. If you use a meat thermometer, you want to reach 145 degrees F. The lamb should remain pink inside.)
5) Remove the racks and cover to keep warm. Place the roasting pan on the burner, and add the chicken stock. Scrape the bottom of the pan to get all the browned bits, and continue stirring until the sauce reduces.
6) Add the garlic puree and parsley to the pan and mix well. Remove from the heat, and season the sauce with salt and pepper as needed.
To serve, cut the racks into individual chops, and serve on warmed plates with a drizzle of the garlic sauce over top.
Carlo -- please add me to your food-related ping lists. Merry Christmas!
Best, ShorelineMike.
Yum!
Thanks, hon.
Good night,(( Carlo)).
Classic Neapolitan Steak Pizzaiola A classic Neapolitan dish, which consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce.
As the sauce resembles sauce used to make pizza, it was named pizzaiola, or "pizza style".Pound the steak with a mallet until thin if using bottom round.
- 2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker
- Salt & Pepper To Taste
- Red Pepper Flakes
- 1/4 Cup Olive Oil
- 1 medium Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- 1 Cup Chopped Tomatoes
- 1/2 Cup Red Wine
- 1/2 Cup Chopped Fresh Parsley
Season the meat well with salt and pepper.
1) Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm.
2) Add the onion and garlic to the pan and sauté until tender.
3) Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.
Note: I sometimes add a tablespoon or two of capers to change the flavor.
Thank you.
Your rememberances are very much appreciated from this Irsh Catholic.
My roots trace back to many similar family traditions as yours.
I cherish the memories of the matriarchs of my family and those tasty Christmas treats too.
I am so very glad you are doing better! (((HUGS))) bac'at'cha.
You do a masterful job of these threads Carlo. What program do you use to format the recipes so they look so cool???
Salmon With Lemon Basil Butter Sauce For The Sauce:
- 4 Salmon Steaks, About 6-8 Oz Each
- 3 Tablespoons Olive Oil
- 3/4 Cups of Seasoned Bread Crumbs
Melt the butter in a heavy saucepan.
- 1 1/2 Sticks Unsalted Butter
- Juice of 1 Large Lemon
- 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
- 4 to 5 Sun-dried Tomatoes, Chopped
- 1 Large Garlic Clove, Peeled And Minced
- 3 Tablespoons Chopped Fresh Basil
- Salt & Pepper
1) Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
2) Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil.
3) Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside.
(cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked.
Serve each steak topped with a scoop of the sauce.
Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
Salmon With Lemon Basil Butter Sauce For The Sauce:
- 4 Salmon Steaks, About 6-8 Oz Each
- 3 Tablespoons Olive Oil
- 3/4 Cups of Seasoned Bread Crumbs
Melt the butter in a heavy saucepan.
- 1 1/2 Sticks Unsalted Butter
- Juice of 1 Large Lemon
- 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
- 4 to 5 Sun-dried Tomatoes, Chopped
- 1 Large Garlic Clove, Peeled And Minced
- 3 Tablespoons Chopped Fresh Basil
- Salt & Pepper
1) Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
2) Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil.
3) Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside.
(cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked.
Serve each steak topped with a scoop of the sauce.
Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
Machine Rye Beer Bread * 1 12 oz can of good Beer.. :)
* 1/2 C brown sugar
* 3 Tablespoon Oil
* 1 teaspoon salt
* 1 C All Purpose Flour
* 3 C Rye or Whole Wheat Flour
* 1 package yeastAdd all ingredients to bread pan in order listed. Set cycle for "Whole
Wheat" and crust to "L". If desired, 1 Tablespoon of caraway seeds may be
added when time on display says 2:50 (signal will sound.)
When we all take that FReeper cruise next spring, we can set aside a dinner reception for showing each other our stitches.. ladies first of course.. LOLOL
The devil made me do it... ;)))
1) Mix like pie crust until soft... Beat it... hit it... pound it... pinch it... squish and squash it. Don't quit until
- 1 cup brown sugar
- 1 cup butter
- 1 cup flour
- 1 teaspoon soda
- 2 cups oatmeal
you've worked all those nasty aggressive feelings out of your system.
2) Now flatten one inch balls of dough on ungreased cookie sheets. Use the bottom of a glass dipped in
sugar to flatten.
3) Bake at 350 for about ten minutes.
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