There really is no reason to whine about wine.  Over the years, I’ve found that most people (aka guests) enjoy whatever a host or hostess chooses to serve (or they bring their own!).

Here are some useful food groupings and compatible wines for setting up those holiday food and wine tables for open houses, parties, and personal gatherings. Choose a bottle of each of red, white, and blush if you want to cover all your bases, but it really isn’t necessary. Your tastes may vary, so when in doubt, always pick what you prefer. And remember, it isn’t necessary to whine about wine.

REDS

Beef, Lamb, Pastas with Red Sauce, Soups, Stews, Chili, Hard Cheeses (Romano) go with:
CABERNET SAUVIGNON (Rich wine with flavors of blackberry, brown spice and vanilla).

Beef, Pork, Stews, Chili, Italian Dishes with Red Sauce, Pizzas, Hard Cheeses (Romano) go with:
HEARTY BURGUNDY (medium-bodied wine with flavors of red raspberries and hints of vanilla).

Beef, Pork, Lamb, Pizzas, Pastas with Red Sauce, Asian, Mexican, BBQ, Rich Chocolate Desserts go with:
MERLOT (balanced wine with bright fruit flavors of raspberry jam and juicy red berries.)

Beef, Poultry, Lamb, Pork, Pastas with Red Sauce, Soups, Stews, Chili, Pizzas, Asian, Mexican, BBQ go with:
PINOT NOIR (a medium-bodied wine with a fresh cherry aroma, red fruit flavor, and a soft finish).

WHITES

Spicy Asian Entrees, Mexican, BBQ, Soft Cheeses (Ricotta, Brie), Creamy Desserts, Rich Chocolate Desserts, Fruit Desserts go with:
MOSCATO (delightfully sweet medium-bodied wine with flavors of peach, apricot, and hints of citrus).

Poultry, Seafood, Pastas with White Sauce, Vegetarian Entrees & Salads, Soups, Stews, Chili go with:
CHARDONNAY (softly balanced with citrus, ripe tree-fruit flavors, and hints of oak).

Seafood, Vegetarian Entrees & Salads, Pasta Dishes with White Sauce, Pesto or Tomato Sauces, Soft Cheeses (Ricotta, Brie) go with:
SAUVIGNON BLANC (medium-bodied wine with fresh citrus and melon flavors).

Poultry, Seafood, Pastas with White Sauce, Vegetarian Entrees & Salads, Soft Cheeses (Ricotta, Brie) go with:
PINOT GRIGIO (light-bodied wine with green apple and citrus flavors and a crisp finish).

Most Any Food goes with:
CHAMPAGNE (lovely sparkling wine ranging from the sweeter Extra Dry to less-sweet Brut styles more common in the U.S.)

BLUSH

Poultry, Asian, Mexican, BBQ, Vegetarian Entrees & Salads, Rich Chocolate Desserts, Creamy Desserts, Fruit Desserts go with:
WHITE ZINFANDEL (refreshingly sweet with the taste of strawberries, watermelon, and aromas of raspberry and cherry).

Asian, Mexican, BBQ, Creamy Desserts, Fruit Desserts go with:
WHITE MERLOT (medium-bodied wine with aromas of blackberry, raspberry and bing cherry).

Of course, many of the food suggestions above are based on how well the food counters the flavor and quality of the wine.  Sweeter wines with spicier foods, for example, offer a pleasant counterpoint to one another, creating a melodic whole. See? Nothing to whine about wine, really.

Happy Cookbooking,

Matilda

Went to a cooking show last night and it was so much fun. The cooking demonstrator onstage created 10 different recipes over two hours, including appetizers, entrees and desserts:

APPETIZERS
Fall Harvest Salad
Smoked Salmon & Chives Cheesecake (also great as a party food)

PARTY FOODS & MUNCHIES
Snickerdoodle Chex® mix
Fresh fruit centerpiece

ENTREES
Cheesy Vegetable Chowder (smaller portions make a good appetizer, too)
Stuffed Manicotti with Spicy Sausage & Fresh Marinara Sauce
Mini Kentucky Hot Browns (can also be party food)
Stuffed Flank Steak Santa Fe

DESSERTS
Caramel Apple Twist (also great for breakfast)
Harlequin Cake

10 GREAT COOKING TIPS
The cooking demonstrator also offered several helpful tips that I am passing along to you:

1. Use 7-Up beverage instead of lemon juice to keep chopped apples from browning. (It has to be 7-Up; other lemon-lime drinks don’t do as well.)

2. Snip fresh herbs inside a plastic cup with kitchen shears to hasten clean-up.

3. Use stretchable silicone bands instead of string to truss a bird or stuffed steak.

4. Use slow cooker liners to avoid scrubbing. They are found on the plastic wrap aisle in the supermarket.

5. A wet paper towel underneath a thin flexible plastic cutting surface will help keep the cutting board from sliding on a polished counter.

6. Decorate food with chocolate leaves for fall; paint melted chocolate over washed fresh leaves and put in refrigerator. Peel chocolate off when leaves are cold. Use as garnish.

7. Try Head Chef cooking utensils for kids. They are adorable.

8. When oil and vinegar don’t stay mixed, use an emulsifier (such as cream) to blend and bind the two together so they won’t separate. Use equal parts oil and vinegar (1/4 cup each) and add twice the half-and-half (1/2 cup). Shake.

9. To make buttermilk when you don’t have any, measure one tablespoon vinegar and then fill up the same measuring cup with enough milk to equal one cup. Refrigerate. You should have homemade buttermilk in about 15 minutes.

10. Freeze cake lightly to cut down on crumbs getting mixed up in the frosting.
Wouldn’t you know it. Ruth came with me to the cooking show and was so enthralled by the onstage cooking production that she neglected to visit the ladies room until it was almost too late.  She was in a bit of a hurry once inside the single restroom, but got sidetracked by a puzzling development: she had no place to put her purse! (Oh my, never on the dirty floor!!)    There was a large pedestal sink, no hooks anywhere, and no drop-down panel for packages. What to do?

Nearly desperate for relief, Ruth flung her purse into the sink and proceeded about her business. All of a sudden, the automatic water faucet cheerily filled her purse with several measures of water.

Shall we say Ruth certainly made a splash?

Happy cookbooking,

Matilda

We often get inquiries from customers about what type of paper to purchase for printing a cookbook on a home printer. Sounds like a straightforward question, but it can be a bit complicated because there are many types of paper out there to confuse you.

First, you want to choose a paper (aka “stock”) that fits the kind of printer you have. Some papers will say on the label that they are suitable for either inkjet or laser printers, or both. These papers have a better surface texture (aka “finish”) than plain copy paper, and they will produce nicer cookbook photos in either color or black-and-white.

I generally stay away from laid or linen paper finishes for my cookbooks because they have a texture and may not print as evenly as a wove/smooth surface. (They are great for letterhead and business stationery, though.)  Sometimes I get a coated paper stock because cookbook pages can be prone to spills. (I like the matte finish because there is less glare when reading a recipe.)

Second, think about the impression you want your cookbook to make. A cookbook made with heavier paper for the cover will last longer than a cookbook with its cover and inside pages made of identical paper.  (However, a “self-cover” booklet may also lend itself to several quickie cookbook themes: bridesmaid’s memento, hostess gift, children’s party favor.) The paper’s thickness (aka “weight”) is measured in pounds (#). The higher the number, the thicker and heavier the paper.

For example, “offset/book/text” paper is commonly 50#, 60#, 70#, 80#, 100#.  It is often used for publication interior pages, brochures, and letterhead. It can be coated or uncoated.  On the other hand, bond paper comes in 20# (standard for plain paper copiers),
24# (preferred for stationery), and  28# (usually used for outer envelopes).

If you do want a heavier cover, try “cover” stock in 65#, 80#, 100#, 120#, or 12 pt. These thicker papers can have coated or uncoated finishes.

You’ll also want to think about the paper’s absorbency (aka “opacity”), which dictates if printing will show through on the reverse side of the sheet. Complete opacity is 100%. If you are printing cookbook pages on both sides, opacity is a concern for you.

Then there is a paper’s readability to consider (aka “brightness”), which is the light reflective qualities of a paper. The brightest paper is rated 100, but most papers reflect 60-90% of light.

So there you have it…a tiny lesson in selecting the right paper for your cookbook. In short, some of our customers use 24# bond for the cookbook’s inside pages and a 70# offset for the cover (they say the harder surface makes photos look better). It is really up to you.

Note: Most of the big office warehouses carry many of the papers mentioned above, and they will be happy to help you choose a paper when you’re ready to print your cookbook from your own printer.

Happy Cookbooking,

Matilda

Kitty Litter Cake is a concoction of demented minds, yet it garnered lots of laughs and marvels at how it actually mimics “the real thing,” even down to the tormented Tootsie Rolls used to imitate cat poop.

I just had to share this frightful Kitty Litter Cake marvel of modern culinary arts with you as soon as possible. I understand that you MUST use a new (never used)  plastic cat litter box and new (never used) pooper scooper to gain the full effect. Whew!

Kitty Litter Cake for Halloween

1 spice cake mix (or German chocolate cake mix)
1 white cake mix
2 large packages vanilla instant pudding mix, prepared
1 large package vanilla sandwich cookies, crumbled
Green food coloring
12 small Tootsie Roll candies

1 new kitty litter pan
1 new kitty litter pan liner (optional)
1 new pooper scooper 

Getting Ready
1.  Prepare cake mixes according to package directions and set aside to cool when baked.
2.  Prepare pudding mix and chill.
3.  Crumble vanilla sandwich cookies in food processor, scraping often. Remove about 1/4 cup of cookie crumbs from the whole batch. Mix a few drops of green food coloring into this ¼ cup of cookie crumbs. Make sure they are completely colored. (Note: You will have a small amount of colored crumbs and a larger amount of uncolored crumbs.)

Assembly
4. After cakes have cooled to room temperature, crumble them together into a large bowl. Gently combine with the chilled pudding and half of the uncolored cookie crumbs. (Mix in just enough pudding to moisten, but not soak).

5. Line a new, clean kitty litter box. Spoon the Kitty Litter Cake/pudding/cookie mixture into the kitty litter box.

6. Unwrap 6 small Tootsie rolls and heat a few seconds in microwave until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Bury them in the  cake/pudding mixture. Be creative on placements.

7. Sprinkle the remaining half of cookie crumbs over the top of the Kitty Litter Cake. Scatter the green cookie crumbs lightly on top of everything. (These are supposed to look like the “odor-eating chlorophyll” granules in real kitty litter).

8. Heat 2 Tootsie Rolls in the microwave until almost melted. Scrape them up and place on top of Kitty Litter Cake. Sprinkle with a few cookie crumbs.

9. Microwave remaining 4 Tootsie Rolls until pliable and spead strategically over the top of the cake. For the ultimate shocker, take one Tootsie Roll and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Yuck!

Serving
10. Place the cake-laden Kitty Litter Cake box on a newspaper on the Halloween party food table.

11. Sprinkle a few of the cookie crumbs around the outside of the Kitty Litter Cake box for a truly disgusting effect.

12. Serve Kitty Litter Cake with the kitty litter scoop. Watch unsuspecting party guests maneuver around this dish. They will inspect the glistening misshapen Tootsie Rolls suspiciously. Don’t be surprised if many guests pass on it; it really is that disgusting. But good!

Aren’t you glad you now have a Kitty Litter Cake recipe to include in your family cookbook for a Halloween treat, (or is it trickery)?

Happy Cookbooking,
Matilda

Often called international street food or peasant ethnic food (I hope because of its basic close-to-the-earth goodness), many of these savory simple food dishes are made of common staples such as grains, root vegetables, and tough scraps of meat that do well with patience.

Here are some of my favorite international simple foods:

Italian
Pasta with chopped tomatoes, chopped basil, olive oil, & freshly grated parmesan cheese.

Mexican
Beans & rice with cilantro and salsa.

Thai
Pad Thai noodles fragrant with lime juice, garlic, chiles, tamarind, and chopped peanuts.

Indian
Grilled chicken legs marinated with yogurt and at least seven spices.

Chinese
Hot Pot, a shared soup made with meats, seafood, tofu, greens, other vegetables, and condiments chosen by each person at your table.

Vietnamese
Bahn Mi sandwiches of cold cuts, pate, cilantro, shredded carrot & Daikon radish slaw, on crusty baguettes.

Arabic
Hummus sprinkled with sumac on pita bread.

Some of these simple food dishes are stunningly good and deserve a spot in your family cookbook. They were developed by budget-conscious cooks with inventive culinary skills passed down through many generations, and are indeed worthy of remembering. (I know I do at every opportunty!)

Happy simple food cookbooking,

Matilda

Preserving family treasures, including recipes for a family recipe cookbook or recipe scrapbook, can be a simple matter if you know what you’re doing. Ever since the Library of Congress lamented the loss of deteriorating books during the late 1980s, we’ve been hearing more and more about conservation techniques to save family heirlooms and museum displays.

Experts tell us that there are 7 basic enemies that haunt most keepsake preservation efforts. Here they are, beginning with the most harmful:

1. People
By far the most destructive element in preservation is literally indifferent family members and friends who may not appreciate the value of family keepsakes. Their lack of awareness can lead to improper care or rough handling of fragile items.  Raise their consciousness by exposing them to libraries, historical organizations, or museums that help the community preserve its memories.

2. Paper
Unlike the more well-made papers of a few hundred years ago, modern papers that are cheaply made will only last about 75 years. To ensure keepsakes last longer, use acid free, lignin free, alkaline reserve (or buffered) paper, folders, storage boxes and containers. You can also protect crumbling items in good quality plastic sleeves. (One advantage of keeping recipes with Matilda’s Fantastic Cookbook Software is the ability to print them again any time without the worry of deterioration or excessive handling.)
 
3. Insects
Keep bugs and critters away from keepsakes by cleaning regularly in all the dark places, and, if necessary, fumigating with household insecticides (but not directly on material). Inspect for bugs periodically and take immediate action.

4. Light & Dust
Keepsakes should be exposed to light sources no stronger than 150 watts at a distance of 4 feet.  Filter the light, if possible, with window coverings, lampshades, or other UV inhibiting shades. Incandescent bulbs are preferred over fluorescent bulbs, although low UV fluorescent bulbs are available. Keep dust off precious keepsakes with muslin dust covers.

5. Moisture & Mold
Take preventative measures by ensuring that keepsake storage areas are well ventilated to discourage the collection of moisture and spread of mold spores in confined areas. Silica Gel is helpful. Don’t store items directly on the floor (elevate them to encourage air circulation).

6. Glue & Clips
Any product with adhesive will eventually leave a stain or deterioration on keepsakes, so it’s best to avoid pressure sensitive products (aka tape) when mounting or repairing paper pages. A starch paste is best, or try a neutral glue. Also, don’t use rubber bands or metal paper clips (stainless steel or plastic are preferred).

7. Environment
Remove keepsakes from places such as damp cellars or basements, and hot attics, and store them in 70 degree F rooms with low humidity. Use small bags of desiccant to control humidity inside drawers, closets and boxes. Use acid free storage containers for extra protection.

So now you know. Handle your family cookbook with loving care. Maybe you can try some plastic gloves, too!

Happy Heirloom Cookbooking,

Matilda

I use any excuse in the book to eat garlic, especially garlic mashed potatoes. So be it if I reek after eating a fine bowl of garlic mashed potatoes. 

Some Things to Know About Garlic
- One finely minced raw garlic clove releases more flavor and aroma because more surfaces are exposed
- A good garlic press is an important kitchen gadget
- Always refrigerate jars of garlic in oil to avoid deadly bacteria
- Use garlic powder, garlic extract, or garlic salt only if fresh garlic is not available

Garlic keeps vampires away, doesn’t it?
Bram Stoker’s classic gothic novel Dracula popularized the idea that garlic protected anyone from vampires. Stands to reason, since garlic is known in folklore as a natural mosquito repellent that wards off the little blood suckers by tainting the blood for awhile. Why not repel the big bloodsuckers, too?

Here’s a thought: If Garlic keeps vampires away, how about H1N1? Stands to reason that if people stay away because you stink like garlic means that you probably won’t pick up their swine flu germs either.  Yes! That’s another good reason to eat garlic mashed potatoes!

This Halloween, arm yourself against vampires with my good garlic mashed potatoes:

My Good Garlic Mashed Potatoes (aka vampire repeller)
6 medium cloves fresh garlic (or to taste)
Olive oil
2 pounds potatoes, peeled and cut into even chunks
1/2 cup milk
1/4 cup butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried parsley, crumbled
1 teaspoon minced fresh oregano
1 Tablespoon minced chives

Toss unpeeled garlic cloves with a bit of olive oil and roast in 400 degree F oven for 20-25 minutes. While garlic is roasting, boil potatoes until tender. Drain and place in medium bowl. Add butter and let it melt over potatoes. When garlic is roasted, let cool.  Squeeze soft garlic pulp onto the cooked and buttered potatoes. Add milk, salt, pepper, and herbs. Mash all together until smooth (lumps are okay), adding more milk if needed. Makes 6-8 servings.

Happy Halloween Cookbooking,
Matilda

When adding biographies and family stories to my family cookbook, I always follow the basic principle of KISS (keep it short & simple).  To do this, I try to focus on one topic at a time when telling a tale, and avoid everything my subject discusses that is off the topic. This can be hard to do, especially when the subject rambles or hopskotches through years of a life well-lived.

For example, I interviewed a 96-year-old relative a few years ago who was a professional chef (as well as many other things) during his working days.  I dreaded the task, because he was notorious for always bringing up — at length — his hobby of interest (civic water works). I was determined to stay in control and go through my list of prepared questions in the one hour I had allowed for the interview.  Short & simple was my guide. First we talked about his favorite workplaces, but later we discussed who were his best friends, and why.

Whenever he wandered off my topic, I steered the conversation back by saying “how interesting,” then asking another question back on topic. Eventually he became absorbed enough to stay with the subject matter, and I was able to get through my list of short & simple questions and come up with several funny anecdotes that revealed his true personality. It did take longer than one hour, but the extra time was well worth the bio that ended up in the family cookbook.

In retrospect, here are my 5 short & simple tips for writing better biographies to include in your family cookbook:

1. Ask leading questions
Steer away from the short & simple yes or no answers you’ll get from “Did you enjoy the party?” Instead, ask “Why did you enjoy the party?”  Be sure to ask the basic facts of when he or she was born and other important dates, such as graduations, marriages, etc.

2. Talk to several people
If time permits, try to talk with several people about your bio subject. If the person is no longer living, interview at least 3 close relatives who interacted with him or her. The short & simple perspective of more than one person will lend credibility and personality.

3. Probe deeper
A person’s philosophy and character can become evident when answering more personal questions such as “How do you wish to be remembered?”  The short & simple answer might surprise you.

4. Parallel history
No matter what your subject’s age may be, some historic event in their lifetime will trigger an insightful comment. Where were you when (blank) happened? What do you remember most about it? Try to keep it short & simple.

5. Ask about favorite things
It may sound corny, but most people do have favorite colors, foods, pets, holidays, collections, magazines, television shows, and vacations. Anwers to these short & simple questions bring a rounded picture to the individual and allows others to relate and enjoy the opinions expressed.

Remember, your purpose in collecting information for a family biography is to capture the “essence” of the individual and not to write the great American novel.  Some short & simple loving paragraphs that portray a person’s life will do nicely. After all, it is a family cookbook that you are making!

Happy Cookbooking,
Matilda

I was looking for some inspired funeral food the other day to take to a grieving family, and was struck by the lack of local information on the subject.  I realized that churches could provide a great service for their congregations and the community if they could include a section in their church fundraising cookbook that explains the local traditions of funeral food and funeral etiquette.

Of course, you’re thinking I’m thinking the church would use my Matilda’s Fantastic Cookbook Software to create such a cookbook with a funeral food chapter. Yes. However, my reasons are much more personal. At a time of loss, many people don’t know what funeral food to cook, when to cook it, and where to deliver whatever they’ve cooked. 

In a small community, everyone seems to pitch in and provide meals for the mourning family and the gathering after a funeral or memorial service. In an urban environment, where often the neighbors may be unknown, it is usually the close family and friends that provide the funeral food.

In general, local traditions rule. Funeral food should be easy to heat and eat, be somewhat portable, freezable, and disposable, and above all, provide comfort.  Following are some suggestions for funeral food that may be helpful the next time you need a funeral food idea:

COMFORT FUNERAL FOOD IDEAS

Mains – Baked ziti, barbecued meats in sauce, cheeses, chicken & rice, chicken pot pies, chicken skewers, chili, chowder, deli platter, finger sandwiches, lasagna, macaroni & cheese, meatballs and gravy, pot roast, quiche, roast chicken, sandwiches of tuna salad, ham salad & salmon salad, sliced meats (brisket, corned beef, ham, lamb, pastrami, roast beef, turkey), soups & stews, spaghetti, pizza, stuffed peppers, tuna casserole, tubs of KFC.

Snacks – Crackers, cheese & olives, granola bars, mixed nuts (shelled pecans, almonds, cashews), pickles, potato chips.

Sides – Bagged green salad with bottled dressings, cold salads (with 3 or more ingredients), cole slaw, cut-up fresh fruit (such as pineapple, melons) or whole fruit baskets (apples, oranges, bananas, grapes, nuts), funeral potatoes (hash browns, cheese, mushroom soup), green bean casserole, pasta salad, potato salad, raw veggie tray of red pepper strips, broccoli spears & carrots, steamed broccoli, stuffed mushrooms.

Breads – Baguette, brioche, cinnamon rolls, croissants, homemade bread with flavored butter, muffins, sandwich bread, rolls.

Desserts – Apple crisp, brownies, cakes & pies (already cut), cookies, chocolate candies, cupcakes, Jell-O, lemon squares, ice cream sandwiches, rice pudding, tarts, tubs of ice cream.

Beverages – Beer, bottled water, freshly ground coffee, Irish whiskey, juices, sparkling non-alcoholic drinks such as apple cider or Italian orange water, seltzers, soft drinks or 2-liter sodas, wine.

Some people prefer to not cook funeral food but want to help. Here are some ideas that can help a mourning family when given immediately:

PRACTICAL NON-FUNERAL FOOD IDEAS
- Bring disposable plates, napkins, forks, glasses and cups
- Clean the kitchen
- Buy groceries to restock the fridge and laundry room
- Bring freezer bags, plastic wrap, or single serving freezer containers for leftovers
- Hire a cleaning service for the family
- Bring paper towels, Kleenex, toilet paper
- Buy jars of mayonnaise, ketchup, mustard and hot sauce
- Bring plastic garbage bags and trash bags
- Run errands, make calls, answer the phone
- Buy a gift certificate to a local restaurant and a delivery menu

For most people, the tradition of funeral food is mostly about spending time with family and friends in a family reunion time of sadness. The making, giving, and eating of funeral food seems to be common in most cultures, although differences do exist. That is why a local cookbook explaining local funeral food traditions would be helpful, especially to newcomers in an area.  

Happy Cookbooking,

Matilda