Friday night's Perfect Pizza Dough and the secret of the double bake revealed!

 Makes enough dough for 1 large or 2 small pizzas

3/4 cup warm water

1 tbsp sugar

1 pkg instant yeast

2 tbsp extra virgin olive oil

1 3/4 cup all purpose flour

1 tsp salt

1. Combine warm water and sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 min.

2. Stir yeast mixture. Drizzle in oil and stir to combine.

3. Place 1 3/4 cups flour and salt in a food processor fitted with a dough blade; process to combine.

4.  Add yeast mixture and process just until dough comes together and forms a ball, about 1 minute. Dough will be soft.

5. If dough is too sticky, add additional flour, 1 tbsp at a time, and process until dough comes together and forms a ball.

6. Using greased hands shape dough into a ball. Dough may be prepared to this point  and frozen in an airtight container. 

7. If frozen, thaw dough in the refrigerator before proceeding. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap (or a tea towel). 

8. Let stand for 5 minutes if fresh and 15 minutes if thawed from frozen before rolling out. I roll out with a rolling pin. 

This makes a thin, crisp crust.

John and I have an Italian deli across the street that makes take out pizza with a great crust. I learned from them the secret of the double bake. They bake the crust (brushed with oil) for 5 minutes BEFORE adding the toppings. Then add toppings and bake at 400 until cheese is melted and toppings heated through. Crust should be nice and crisp.

                               Weston Kelley Warenzek at age 18 months. 

Pesto - time to harvest the basil!

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/2 cup Olive oil
• 3 tablespoons pine nuts or walnuts
• 3 garlic cloves, finely minced

 Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.

Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Lemony dip for fish or fries

 2 tbsp mayonnaise

6 tbsp sour cream

lemon juice (1/2 lemon)

minced garlic to taste (about a clove)

1 tsp lemon zest

Add ingredients together and mix.  Season with salt and pepper. 

Hot Hamburger Dip

 2 lbs ground beef

1 large onion chopped

2 lb processed cheese (eg. velveeta)

1 can mushroom soup

1/2 green pepper, chopped

1/2 red pepper, chopped

2 tsp chili powder

1/2 tsp garlic salt

Brown ground beef and onion. Add remaining ingredients. Simmer 20-30 minutes. Serve with tortilla chips. 

Bev and Weston enjoying the summer 2020, despite covid.

Susan Nickerson's Waffles

 I lived with Susan, Mary and Steve in Victoria in 2002 while I was doing my PhD at University of Victoria.  A highlight was when Susan would make these waffles. I think the secret of their exceptional lightness is that she whipped the egg whites separately and folded them into the batter last. Try it! 

Ingredients

1 3/4 cups of flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

3  eggs separated, whip the egg whites

1 1/2 cups milk (Susan uses butter milk and adds a bit extra)

1/3 cup canola oil 

Method

Sift the dry ingredients together. Add milk, egg yolks and oil.  Whip the egg whites and fold them in last. 

Use lots of maple syrup, fresh strawberries or blueberries. Whipping cream is also an option! 

Nellie Mitchell's Shortbread

This is the shortbread we had as kids, as made by Nellie Mitchell. She used a round cookie cutter with a fluted edge.

1 lb. butter
1 c. fruit sugar (scant)
4 c. flour
1 tsp vanilla

Mix and knead very well.
Roll and cut.
Bake at 375° for 5 minutes; then turn down to 300° until lightly browned. 

Here’s a later recipe, from Helen Douglas.

 3 ½ c. flour
1 lb. butter
1 c. rice flour
1 c. fruit sugar.

 Knead well. Roll out. Bake at 325°, for 15 to 17 minutes, or until golden.

Mary Lou's Covid Christmas Tortiere (2020)

 In my move to Ottawa, I sorted out my old recipes. I came upon this one for Pork Pie from my mother Irene Nickerson. I am having it as my Covid Christmas pie.

2 lb lean ground pork

1 lb lean ground veal

1 large onion chopped fine

2 cups hot water

2 tsp salt

1/2 tsp ground black pepper

2 tbsp salad herbs

Combine in a large pot and heat to boiling

Simmer 20 minutes

Add bread crumbs gradually until the mixture is firm. Simmer 10 minutes more.

Bake 400 for 10 minutes, and then 350 for 30 minutes more.

Enjoy. 

Pine Street Pizza Dough

 This recipe first came from the home economics teacher (remember them???) at Pine Street School in about 1990. I made it regularly while Allison and Beverley were growing up. Allison now makes it every Friday night for pizza night at the Kelley-Zapior family.  Try it.

1 package active dry (instant) yeast (2 1/4 tsp.)

1 cup warm water.

1 tsp sugar

Combine these.  Cover bowl and let rise for 1/2 hour in a warm place. Longer is fine.

Add: 

1 tsp salt

2 tbsp vegetable oil

2 1/2 cup white flour

Combine and sit in a warm place for 1/2 hour (more is fine)

Flour the counter or board and role out  the dough with a rolling pin.

(You could substitute some whole wheat flour for some of the white)

This Pizza was a stable in our household during the era of Club Fed Up! 

Beth's Aunt Nellie's Sheet Cake (now with beer!)

Beth’s Aunt Nellie’s Chocolate Sheet Cake

This is one of our favourite cakes and so quick and easy. I have tinkered with Aunt Nellie’s recipe a bit over the years.

Preheat oven to 350 degrees 

Heat gently and simmer for 2 minutes in a large pan on the stove:

• About 6 tablespoons or 3/8 of a cup of cocoa
• 1 cup of butter
• 1 cup of Guinness (could also use coffee; Aunt Nellie used water ☹)

Remove from heat.

Combine, then add to the above:

• 2 c. flour
• 1 tsp baking soda
• ½ tsp salt
• 1 2/3 c. white sugar 

Add to batter:

• 250 ml sour cream (some use buttermilk, but not me or Aunt Nellie)
• 2 eggs
• 1 tsp vanilla

Put parchment paper on a large sheet pan 12” x17” (Can use a 10 x 15 inch pan, but I like it really thin)

Spread batter in pan. Bake for about 20 minutes at 350 degrees.

Ice while warm.

 Icing

Heat gently and simmer for 1 minutes in a pan:

• About 4 tablespoons or ¼ c of milk (might need more, but start with this much)
• ½ c. butter
• About 6 tablespoons or 3/8 of a cup of cocoa

Remove from heat and add:

• 4 c. icing sugar
• 1 tsp, vanilla.

 Spread warm icing on warm cake.

Smoky Skillet Dinner

I took this recipe from the Food and Drink magazine (LCBO) in summer 2020. We tried it when we first arrived in Ottawa. The spice mix is the key. It is easy to make and very tasty without being a overly hot spice rub.  We used the left over spice mix in hamburger patties the next week and it was also great. I plan to keep this spice mix on hand.

Serves 4.

Spice mix

1 tbsp sweet paprika

2 tsp smoked paprika

2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cumin

salt

Remainder:

8 bone in, skin on chicken thighs

2 lbs mini Yukon gold potatoes

2 tbsp olive oil

Freshly ground pepper

1 cup plain yogurt

1 clove garlic, finely grated

1 cup cilantro leaves and stems

Method:

Set up your gas grill for indirect heat by turning one side to high. Close the lid and bring to 425 F.

Combine the spices with 2 tsp salt. Sprinkle evenly all over the chicken thighs and place over indirect heat, skin side up. Close the grill and cook for 25 minutes.

Meanwhile, slice the potatoes 1/4 in thick. Arrange in an even layer in a 12-in cast iron skillet or other heavy bottom ovenproof skillet. Drizzle with oil and season with 1/2 tsp salt and black pepper to taste.

At the 25 minute mark, place the skillet over direct heat and top with the chicken thighs. Close lid and cook 25 minutes longer or until the potatoes are crisped on the bottom and the chicken juices run clear.

Meanwhile, combine yogurt and garlic; season with salt to taste and spread out onto plates. Transfer chicken thighs and potatoes to plates.Top with cilantro and serve.

Jello Playdough

This is a recipe for playdough made from Jello that I got way back in the 80's and used with Allison and Beverley. I revived it with the grandchildren Grayson and Zoe and Weston.

It smells, looks and feels great. It is edible. And it lasts a long time in a zip lock bag.

1 cup flour
1/2 cup salt
2 tbsp. cream of tartar
2 tbsp. vegetable oil
1 cup water
1 small package of Jello powder (any colour/flavor of your choice)

Combine above ingredients in a  saucepan and cook over medium heat until it thickens. It pulls away from the sides of the pot and becomes dull.

Careful, it burns easily.

Store in a ziplock bag once cool.

Jane’s Rhubarb Custard Meringue Dessert

9 x 13 pan (I tried an 11 x 15 pan and liked it better, a bit thinner)

CRUST:
2 C flour
2 sticks butter (1/2 lb.), melted
2 T sugar

FILLING:
5 C cut rhubarb
2 C sugar
1/4 c flour
1 C cream
6 egg yolks, beaten

MERINGUE:
6 egg whites
¾ cup sugar

1. Mix crust ingredients
2. Press in pan and bake 10-15 minutes at 350 degrees.
3. Chop rhubarb to total about 5 Cups

4. Separate eggs.
5. Combine cream, sugar, egg yolks, and flour.
6. Fold in rhubarb.
7. Pour filling on top of baked crust. 
8. Bake 40 minutes in 350 degree oven.
9. Make meringue with egg whites and sugar; put on filling and bake until brown. 10-15 minutes. Cool completely before serving.
Enjoy!

Irene Nickerson's Light Fruit Cake (Christmas Cake)

3 cups golden raisins
2 cups slivered blanched almonds
1 cup candied cherries (red or green)
8 oz (4 rings) candied pineapple slices, cut up
1/4 cup all purpose flour
Combine fruit above and toss with the flour so fruit pieces do not stick together

1 cup butter  (not margarine)
1 cup granulated sugar
3 eggs
1 tsp vanilla
1/4 tsp almond flavouring
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

orange liqueur (Cointreau or Triple Sec) or orange juice for later after baked.

Prepare cake pan 8x8x3 or 9 in tube pan or 2 9x5 loaf pans (my choice is the loaf)
Grease and line with 2 layers brown paper (greasing with Crisco was the traditional choice) Irene's old recipe says to use "2 brown Safeway grocery bags".

Method
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Beat in flavourings (almond and vanilla)
Combine remaining flour (21/4 cups) and baking powder and salt.
Blend in alternately with milk.
Add floured fruit and mix thoroughly (recipe says use wooden spoon and also do by hand)

Bake at 275 degrees for 2-21/2 hours.  Bake in a pan of water. 

Brush with liqueur. Poke holes with tooth picks.  Do this four or five times.  Wrap in wax paper  and foil.

Put away.

The bottom photo is the wedding picture of my parents John and Irene Nickerson in 1949. The top photo of them about 35 years later.

Grandma Forstrom's Rye Bread

I watched Grandma make this bread many many times. Note that there are areas of the recipe that call for experience or judgement. "work flour in until the right consistency" is an example. No info on how long to let rise or how long to bake!  Need to check the Joy of Cooking for basic bread baking info I guess.

Leavening:
1/2 cup warm water
1 tsp. sugar
sprinkle 1 pkg yeast and let rise 10 minutes

Mix:
1 qt skim milk (warm)
1/2 cup melted margarine
1/2 cup sugar
1/2 tsp. molasses
2 tsp salt

Add:
1 heaping cup rye flour
2 cups white flour

Stir in the yeast mixture

Add about 6 cups flour--1/2 cup at a time--beating it in
Put 2 or 3 cups flour on the board
Drop dough on board and work flour into right consistency
(total about 12 cups of flour)

Put in bowl to rise--punch down
shape into loaves
rise again


Bake 350 degrees for 1 hour.

The first photo is of four generations of Forstrom women. I (Mary Lou) and the baby (born 1951). I am with my mother Irene Nickerson, my grandmother Olga Forstrom, and my greatgrandmother Mathilda Persson. The second photo includes my grandfather William Forstrom. The final photo is of my grandparents, Olga and William, likely on their anniversary.

Thai Chicken Curry in Coconut Milk

1 tbsp vegetable oil
4 tsp red curry paste (medium)
1-1 1/4 lb boneless skinless chicken, cut in thin strips
1 onion coarsely chopped
1 sweet red pepper, cut in thin strips
grated rind of one medium lemon
1 cup light coconut milk
2 tbsp fish sauce or soy sauce
1 tbsp fresh lemon juice
1/3 cup chopped fresh coriander (cilantro)

1. In large nonstick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds

2. Add chicken; stir fry for 3 minutes. Stir in onion; stir fry for 1 min.

3. Add red pepper and lemon rind; stir-fry for 1 minute (until onion is soft)

4. Stir in coconut milk, fish sauce and lemon juice; bring to a boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander (optional)

Serve with basmati rice and a green vegetable

                                  Weston Kelley Warenzek Age 8 months

Mary Lou's Favorite Vegetarian Chili

This can be made in the Crock pot

Southwest Bean Chili  (8-10 servings)

1 can (15 oz) garbanzo beans, rinsed and dry
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) black beans rinsed and drained
(Note: Or you can buy 3 cans of mixed beans)
1 cup chicken broth
4 cloves garlic (minced)
1 1/2 cup frozen niblet corn
2 medium green bell peppers, seeded and chopped
1 can (16 oz) tomato sauce
1 can (14 1/2 oz) Mexican-style stewed tomatoes, undrained (also called Chili tomatoes)
3 tbsp chili powder
1 tbsp cocoa powder
1 tsp ground cumin
1/2 tsp salt

Hot cooked rice (serve chili in bowls over rice)
Toppings: Shredded cheese, ripe olives, avocado and green onion slices

Combine all ingredients in a slow cooker. Cover and cook on low 6-6 1/2 hours or until vegetables are tender.

                                   Weston Kelley Warenzek with Mor Mor 2020



                Zoe Zapior's portrait of Mor Mor Summer 2020 (like my ear rings?)

Shrimp Tacos with Mango Salad

John and Mary Lou make this often. It is simple and delicious and can easily be scaled up for a group. It is healthy to boot! Takes 10 minutes to make.

Ingredients:  For 2 servings

10 1/2 oz shrimp (raw, thawed)
1 tsp cumin
1 tsp curry powder
1/8 tsp sea salt
1/8 tsp cayenne pepper (optional if you like a bit of spice--or substitute hot sauce)
2 cups coleslaw mix
2 tbsp avocado mayo
1 tbsp lime juice
1 mango (chopped)
4 small corn tortillas (or 2 large)

Directions:

1. Mix thawed shrimp with spices and place in a pan over medium heat until cooked through (4-5 minutes or until no longer translucent)
2. Mix the coleslaw with mayo, lime juice and mango,
3. Serve shrimp and mango slaw in tortilla--optional to use additional lime juice or cilantro.

John preferred a little more spice and heat to what is suggested, with hard shell corn tortillas.

Bev, Grandma and Tex at the weekly Wednesday night dinner, Glacier Ridge 2018

                   Bill Forstrom, Grandma and Mary Lou at Clearwater 2019

Pavlova or Angel Pie

Pavlova with lemon curd and berries
(Mom called this Angel Pie)

Base:

• 4 large egg whites (save the yolks for the filling)
• 1 cup (200g) sugar (can pulse in food processor to make it super-fine)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar (If you don’t have any, you can substitute 1 tsp vinegar or lemon juice)
• 1 teaspoon cornstarch

Topping:

·        4 egg yolks

·        ½ cup sugar

·      Zest of 3 lemons

·      6 tbsp. lemon juice

·      1 cup heavy whipping cream

Fruit for the top: berries or whatever you like

Instructions for base

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F in step 4.)
2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
3. Draw  9-inch circle on parchment paper. Spread the pavlova mixture into an 8-9-inch circle Make the edges relatively tall with a nice dip in the center.
4. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F. The pavlova will stay in the oven as it cools down to 200°F . Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking. (Meanwhile make the lemon curd)
5. After 90 minutes, turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.

Instructions for topping:

In a medium metal bowl, whisk egg yolks, 1/2 cup sugar, zest of 3 lemons, and lemon juice until blended. Set over a pan filled with 1 in. simmering water and cook, whisking constantly, until curd thickly coats a metal spoon and reaches about 180° on an instant-read thermometer (tip bowl to check), 8 to 11 minutes. Set bowl in a larger bowl of ice and water and let cool, whisking often; chill until used.

Whip 1 cup whipping cream until thick. Stir a spoonful into lemon curd, then fold in the rest. Spoon mixture into meringue shell, swirling top. Top with fruit.

Assembly:

Just before serving, top the pavlova base with the lemon curd blended with whipped cream and top with berries. Slice and serve.

Note: I put the lemon curd on as a separate layer and then the whipped cream on top. 

Baked Carrots and Parsnips from the Nickerson Christmas menu

Make the sauce:
3/4 c chicken stock or dry white wine
2 tsp corn starch in 1 tbsp cold water
2 tbsp butter
1/4 tsp sage
pepper

Prepare the vegetables:
Cut carrots and parsnips into fingers
Par boil

Prepare the bread crumb mixture:
1/2 cup bread crumbs
2 tbsp Parmesan cheese
1 tbsp parsley

Bake:
Arrange vegetables in a shallow baking dish
spoon sauce over veg
bake covered 350 for 45 minutes
sprinkle bread crumbs mix on top and bake uncovered 10 minutes longer

Kale Salad with Pecorino and Walnuts

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste
Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.
Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.
Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.