A bunch of bananas mashed in a bowl and I can reflect on days when our daughter was just starting to try solid food. Something so simple can be a powerful memory trigger and today while combing my cookbooks I came across another means of reflection; the hand-written recipes of family members past and present.
Cookbooks are wonderful and I love to get as many as I can. Our house is proof that every room one can have fully stocked bookshelves. Rotary potluck was coming up and I decided to pull out one such cookbook my grandpa had left behind and a collection of handwritten cards with recipes shared from my grandma's friends and acquaintances fell onto my lap. It was a very powerful feeling to unfold these and read them. Mushroom Clafouti, Chicken with Lemon and Herbs, Swiss Chard soup, and Fondue Gleep with a tip at the bottom of, "use own head" for judgement in quantities. I felt suddenly very close to someone long gone but not forgotten.
I remember the sandwiches and jello she used to make me and wish that she could hang in the kitchen with me today. We'd have a great time and she could tell me some of the disastrous culinary mistakes she has made because I see from her notes she was not always pleased with some of these recipes. Notes like "don't make again" or just NO in capital letters and underlined for effect.
I remember the sandwiches and jello she used to make me and wish that she could hang in the kitchen with me today. We'd have a great time and she could tell me some of the disastrous culinary mistakes she has made because I see from her notes she was not always pleased with some of these recipes. Notes like "don't make again" or just NO in capital letters and underlined for effect.
Food memories of the first time you ate chevre or grew your own tomatoes and salad. I think food is so much more than a necessary means to an end. Its who we are, who are ancestors were and how we hope future generations will become. My wish is that those smashed up bananas become a good food memory for our daughter... eventually. And I can share in creating some food memories of our own, as a family...and that we cook and talk and learn about each other.
I wonder if she made these often and if she used Fondue Gleep. Salmon Strata looks really good Grandma. I am going to have a Dinner by Jean night and use all of these recipes.
In the meanwhile, please enjoy the following from Grandma Jean to you:
Mushroom Clafouti
by J Johannson
2 T Margarine (granddaughter version please use butter)
1 medium Onion finely chopped
1 1/2 lb cup mushrooms thinly sliced
1/4 cup sherry
1 1/3 cup milk
1 egg
3 egg whites
1/4 t salt
1/4 t pepper
3/4 c unbleached all purpose flour
1/2 cup Parmesan
1 medium Onion finely chopped
1 1/2 lb cup mushrooms thinly sliced
1/4 cup sherry
1 1/3 cup milk
1 egg
3 egg whites
1/4 t salt
1/4 t pepper
3/4 c unbleached all purpose flour
1/2 cup Parmesan
1. Preheat oven to 350 F
2. Melt margarine or butter in pan
3. cook onions lightly and add mushrooms cover and stir
4. remove cover and add sherry -cook until liquid is gone -set aside
5. In another bowl -combine the rest of the ingredients except cheese and blend.
6. Pour a thin layer of egg mixture into buttered pie pan and cook for 8 minutes.
7. Add mushroom mixture and pour remaining egg mixture on top and garnish with
cheese.
8. Bake for 1 hour -cool for 15 minutes and serve.
Note: For extra bit use a mixture of herbs from your garden. (in the words of the Fondue
Gleep -use your head!)
2. Melt margarine or butter in pan
3. cook onions lightly and add mushrooms cover and stir
4. remove cover and add sherry -cook until liquid is gone -set aside
5. In another bowl -combine the rest of the ingredients except cheese and blend.
6. Pour a thin layer of egg mixture into buttered pie pan and cook for 8 minutes.
7. Add mushroom mixture and pour remaining egg mixture on top and garnish with
cheese.
8. Bake for 1 hour -cool for 15 minutes and serve.
Note: For extra bit use a mixture of herbs from your garden. (in the words of the Fondue
Gleep -use your head!)
So lets all hold our glasses up high for for our mothers, grandmothers and the people who taught us to love food. Thank you Grandma J, Thank you Farmor and thanks Mom!
