That is perhaps one of the beauties of making your own family cookbook – you have control over favorite heirloom recipes, as well as a time capsule of all the people in your family.

If you haven’t started your family cookbook yet, no worries, there is still time to complete one for a sure-to-be-favorite Christmas gift. Meanwhile, below is interesting information about some old favorites:

Favorite Ancient Egyptian Breakfast
Ham and eggs (in 1500 B.C.)

America’s Favorite Fruits
1951 = Bananas, apples, seedless grapes, and oranges.
2008 = Strawberries, bananas, grapes, apples, and oranges.

Favorite Yuletide Treats
In Norway, the favorite sweet treat is Julekaka (Christmas Bread), a sweet bread flavored with cardamom, citron and raisins.

Mark Twain’s Favorite Meal
Pan fried porterhouse steak with mushrooms and peas.

Favorite Tangy Fruit in Old China
Lemons are big in China, dating back to the Chinese Emperors, who liked lemonade. Lemons were brought to the Americas by Catholic Missionaries, and lemon trees were subsequently planted in California and Arizona.

French Monk’s Favorite Meal
In France, monks favored rabbit as a meal because it was considered “fish” and could be eaten as a meat substitute on “abstinence” days.

Cleopatra’s Favorite Fruit
As long as 6,000 years ago, the ancient Egyptians enjoyed eating figs, both fresh and dried. They were a favorite of Cleopatra, and figs were said to be grown in the lush Hanging Gardens of Babylon (in present day Iraq).

Favorite Dessert in 1951
A survey of the U.S. armed forces in 1951 showed that banana cream pie was tops on the list for servicemen. However, their least favorite dessert was rice pudding.

Happy Cookbooking,
Matilda

I have a few recipes for homemade gifts from the kitchen in a special section of my family cookbook. Whenever I need an idea for a quick gift, this “Homemade Gifts” section of my family cookbook never fails to inspire me or solve my immediate gift need. 

Even if I don’t have all the ingredients for a quick homemade gift from the kitchen, it is usually very easy to shop for the missing items since most recipes are made with standard measurements and readily-available package sizes.

My favorite homemade gifts from the kitchen are recipes for hot beverages that are great for the cold winter months. I usually give them in a Snapware or plastic storage container that provides use long after the beverage ingredients are gone. Here are three recipes for my most popular homemade gifts from the kitchen:

SPICED TEA
A wonderfully soothing and warming mixture to make individual cups or whole pots on chilly evenings.

1-1/2 cups instant tea powder
2 cups orange flavored instant breakfast powder
1 (3-ounce) package lemonade mix
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon ground ginger
1/8 teaspoon cardamom
Place 2 teaspoons of tea mix in a cup, add boiling water, stir and enjoy!

MEXICAN COCOA
A tasty south-of-the-border beverage that even Montezuma would love!

2 cups powdered milk
3/4 cup sugar
1/2 cup cocoa powder
1/2 cup amaretto flavored non-dairy creamer powder
1/2 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp almond powder
Add 2 tablespoons of this mixture in 1 cup water to make cocoa.

CHAI TEA MIX
An exotic blend reminiscent of the lovely chai tea served in Indian restaurants.

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon allspice
¼ teaspoon white pepper (for zip, optional)

Blend 1 cup at a time in a blender or food processor until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons into a mug of hot water.

One of the great things about these gifts from the kitchen recipes is that they can be enjoyed hot or cold (if dissolved first and blended with ice). When you purchase the ingredients in bulk, you will be able to make several gifts from the kitchen at once. They are a great way to stay connected with friends and family well beyond the holidays. 

Happy Cookbooking,

Matilda

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

Talk about truth in food labeling!  Seems like we’ve all been duped in the U.S.A. for a very long time by our food marketing folks. Everywhere you look in supermarkets, sweet potatoes are called yams, and “yams” are called yams even when they are sweet potatoes.

How in the heck can we tell what we’re buying when most of us have never seen a real yam next to a sweet potato, and wouldn’t know a yam even if we got slapped in the face with marshmallow cream?

So here goes my feeble attempt to clarify the difference between a real yam and a sweet potato:

Yams
- Tend to have rough scaly skin
- Brown or black skin that looks like tree bark
- Off-white, purple or red flesh
- Long & cylindrical shape
- Related to lilies and grasses
- Native to Africa and Asia; popular in Latin America & Caribbean
- Over 600 varieties
- Starchier and drier than sweet potatoes
- Naturally sweeter flesh than the U.S. sweet potato (although African grown yams are starchier and less sweet than real U.S. grown yams)
- First recorded reference to yam in North America was in 1676
- Grow easily in tropical climates like South America, Africa, and the Caribbean

Sweet Potatoes
- Ends taper to a point (or it can look like a potato)
- Low in calories; have no fat
- Native to North America
- Thin skin ranging from white to yellow, red, purple or brown
- Sweeter yellow, orange, or orange-red colored flesh
- Rich in beta-carotene
- Related to the Morning Glory family
- Labeled firm or soft:
- Firm varieties keep their shape when cooked
- Soft varieties are easily whipped or mashed after cooking

Further internet research tells us that the sweet potatoes originally grown in the U.S. were a firm variety, which held their shape when cooked.  Pretty soon, a softer variety was developed commercially, and there was a need to distinguish the “firm” kind from the “soft” kind. As the story goes, many people of African origin in the South remembered African yams, which looked remarkably similar to the U.S. sweet potato. They began calling the soft sweet potatoes “nyami,” the African word for the starchy, edible root used as a staple in African diets. The shortened term “yam” took on a life of its own, and became widely popular for the softer variety of sweet potato. (Product branding by default, I suppose.)

To sum it all up, unless you’re shopping in an international market (or happen to be eating in Africa), you are probably eating a sweet potato. Today the U.S. Department of Agriculture requires that the label “yam” always be accompanied by the term “sweet potato.” (I’m going to check that out next time I buy a box of Red Garnet yams.)

Still confused?
Think of it this way. Yam Pie just doesn’t have the same ring as Sweet Potato Pie, a real American invention.

So as you do your holiday shopping, be aware that the “yams” you think you are buying are really sweet potatoes.

As for me, I’ll still call ‘em Yams. Closer to YUM, if you know what I mean.

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

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