Well, since Glamgirl isn't traveling this summer, and she wants to blog, here goes. I have decided to try my hand at writing a cooking blog. Now, when I say "cooking" blog, be warned that this title might encompass a variety of subjects, not all related to cooking. But I promise, I will build a little or a lot (as the mood strikes me) of cooking ideas, recipes, menus, technique, helpful hints, etc., into each and every blog. My goal is to be both helpful and entertaining. Your comments will help me determine if I meet this goal.
Sooooo, a bit of background on my cooking experience. I have no formal training (unless I can count the three or so years I spent as Patrice Johnson's sous chef for her wonderful cooking classes--truly fun times there! And, hard work!!). Actually, my Mamma taught me how to cook, starting at around the age of 11 in her tiny Georgia kitchen during the hot and humid summers. My Mamma was a wonderful cook! She made the very best Southern food known to mankind (and womankind and childrenkind). She started my education by letting me chop the various vegetable components for her version of spaghetti sauce. The unusual ingredient in her creation is chile powder. Wait--I know that sounds weird, but you must try it sometime. I will try to paste her recipe (I may have restructured it a bit from her original recipe) at this end of this blog. I cooked like my Mamma until I left home at the age of 18. Well, I continued to make many of her dishes; however, I then began to experience different styles of cooking. Were it not for my mother-in-law, Anna Hladik Cleland, I would have never have learned to make tuna casserole with a potato chip topping! ha ha That was a standard dish in my household all the time Melissa was growing up. She hated it, BTW. Speaking of which, she hated most everything I cooked back then. I did not really blossom as a cook until after she graduated from college and left home. And, let me make clear--I am a COOK; not a CHEF! Big distinction in my mind--I use cookbooks. I rarely create my own recipe. Once in a great while, I will slightly alter a recipe. But usually not until I have made it the way the original recipe directs. Speaking of cookbooks--I have them everywhere in my house. On a designated shelving unit in my kitchen, in cabinets, in drawers and closets, in the garage and attic, displayed on other shelving in my living room; some big, beautiful coffee table cookbooks meant mostly for looking at the photos (most recipes in those book are beyond my ability {or desire} to try). Some of the ones I like best are written by Ina Garten--The Barefoot Contessa. I think I own all but one of the books she has written. The only one I do not have is Cooking in Paris. Oh, wait--I also do not have her Back To Basics Book.
Soooooo, I am not sure how often I will publish a new blog--will write them when the mood strikes. Right now I need to go have lunch. What am I having, you ask? Hmmmm. . . .a ham and cheese sandwich on dark rye bread, with salt and vinegar potato chips on the side--my favorite. Maybe I will watch something on Netflix while I eat. Until next time, Glamgirl signing out.
Mamma’s Spaghetti Sauce
(Glenna Palmer)
3 T. olive oil
1 large onion, diced
2 large carrots, chopped finely
2 stalks of celery, chopped finely
2 green bell peppers, chopped finely
3 cloves garlic, minced
1 lb. lean ground beef
1-1/2 t. salt
1 t. freshly ground pepper
1 t. Italian Seasoning
2-3 T. chile powder (or more to taste)
1 (32-oz) can petite diced tomatoes w/juice
1 (15 oz) can tomato sauce
1 (8 oz) can tomato paste
1/2 to 1-C. red wine (optional)
V-8 juice
Heat olive oil. Add chopped onion, carrots, celery, and bellpeppers and saute til onions are translucent in appearance. Add garlic and continue cooking one minute longer. Add one pound of ground beef with salt, pepper, Italian seasoning, and (Mamma's secret) chile powder. That is the key ingredient!
Once the beef has browned (and if it looks too greasy at this point, you might want to drain before continuing), add tomatoes w/juice, tomato sauce, and tomato paste. If using, the red wine can be added now (my idea--Mamma didn’t ever have red wine on hand). Bring to a boil and let simmer for 3 hours. When sauce seems to be getting a little too thick, add V-8 or tomato juice, a little at a time, during the cooking.
Serve with cooked spaghetti and grated Parmesan cheese. YUM!
