Here We Go With Taste Enhancements

I would like to begin by listing my favorite herbs, spices and enhancements.  Oregano (fresh, dry), Italian Parlsey (fresh, dry), Basil (fresh, dry), Garlic (fresh, minced, powder), Salt (sea salt, kosher salt), Black Pepper (fine and course), Chili Powder, Creole Seasoning, Crushed Red Pepper, Thyme, Dill Weed, Old Bay, Cinnamon, Anise Seed, Fennel Seed, Sesame Seed, Marjoram.

My favorite brand is McCormick for quality.  Fresh is always better if you can get it or grow it yourself.
Oils for sauteing, frying ... Extra Virgin Olive Oil (most imported Italian brands.  Canola Oil (Wesson), Sesame Oil/Wok Oil (lower price).

Items you might keep on hand ... RealLemon Lemon Juice.  Lea & Perrins Worchestershire Sauce.  Heinz Ketchup.  French's Spicy Mustard.  Kikkoman Soy Sauce.  White Raisins.  Variety of Gravies.  Hot Sauces.  Wines for Cooking -- Merlot.  Chianti. Cabernet.  Dry White, Rice.  Extracts -- Lemon, Vanilla, Anise, Rum, Brandy, Almond.

Is this going to be fun or what?  

Hello Baby Boomers

I thought I would try a different approach to a cook book. Inject a bit of fun and humor and if you are old enough, nostalgia.  If you are not, then it is history.

I'm not a chef or a formal cook; I'm simply an artist who spent many years alone and discovered the kitchen as a place of salvation.  The content of my book is the result of desire and necessity. I like to cook, I like to eat and I need to be frugal. Since I am a contributor to the Baby Boom generation, being a father of four sons, I thought I might be helpful, not to mention, make a few bucks. Needless to say, lifestyles over the past 50 years have changed, but everyone still likes to eat and cooking yourself can be fun.  And for many of us today, we have a need to be frugal.

Today every time you flip a light switch, turn on your TV, use your telephone, buy a loaf of bread or a roll of toilet paper - YOU PAY TAX. So..."frugality" is the KEYWORD.  My information goes beyond recipes; it is about cooking ahead, preparation and storage. I am not a food expert.  I only offer tried and true recipes and procedures for food I have eaten all my life and a system of preparation and storage I have used for the past 22 years. I am 76 and still going. So use your own judgement or seek advise.

I am of Italian decent so most of my recipes are Italian, but you will find Russian, French, Chinese, Polynesian, German and more.

I will offer recipes from my book on this blog for you to experiment and enjoy. Let me know if you love it, hate it or just don't care.

Everything But the Kitchen Sink

Pots, Pans, Utensils is what I present here. Of course mine are a bit updated since those days. Now...refrigerators, freezers, microwaves and mixers. What do you need? Damned if I know. I will simply tell you what I use and you can add, subtract or modify whatever you wish. WOW, freedom of choice can be difficult.

I put the spotlight on my 1940's butcher block which I acquired nearly 40 years ago. It weighs about 250 pounds and has been around the block, from Philly to Atlanta today. Here's most of my kitchen stuff...

Good set of knives • wooden mallet and spoons • large stainless steel fork, 2 spoons, tongs •  can opener • knife sharpener • potato peeler and ricer • strainers, large and small • pots-stainless steel 1,2,3 and 4 quart with lids • frying pans-6/8 inch, 12 inch, cast aluminum, non-stick • crock pot • SS roasting pans 2-1/2"x9"x14", 2-1/2"x9"x9", glass 4"x4"x9" •  mixing bowels-SS 8" & 12" •  Braun portable mixer • toaster oven (handy) • splash guard for frying • set of measuring spoons and cups • wok-steel • cutting boards, synthetic-8" &14."

Gadgets for slicing and dicing are endless; I have a few myself, so whatever your preference, GO FOR IT. In any case this is a start.

OK...soon we'll be on our way to the kitchen and recipes. The kitchen, temple of creativity; where you will find the aroma of the Gods, the seduction of taste buds and the essence of life - FOOD and PREPARATION on an economic level.

What the Kitchen Meant in the Old Days

In my time, it was the most important room in the house.  The family was together at dinner.  We gathered on Friday nights at Millie's.  My mom's aunts, uncles and cousins were all their for two things ... good eating and song fests.  All of us sang, uncle Angelo on the violin, uncle Reds on the mandolin and uncle Charlie offering sound effects and great humor. There were daily coffee clutches with my mom and neighbors. South Philly was a great place to grow up. A 10-inch oscillating fan atop the "ice box" seemed adequate for cooling. No supermarkets, but a butcher shop, produce market, grocery, chicken store, bakery and fish market.  I was the young, enthusiastic family shopper who ran traffic with a host of hucksters on a daily basis, offering everything you can imagine.  Even more amazing ... it was delivered by horse and wagon ... even the milk man and bread man. Vendors traveled our streets daily, sharpening knives, fixing umbrellas and entertaining us kids with carousel.  These were simple times ... pleasurable times.

Cook Book for Baby Boomers ... Maybe Coming Soon

Live Alone.  Cook Alone.  Eat Alone ... on a Low Budget.

The recipes are arranged by food item, rice, spinach, beans, beef, chicken, fish, shrimp, etc. So you choose what you like and view a variety of recipes for each.  You can make anything as spicy as you like or as mild.  Most dishes you will make will be two to four servings; one to eat and the others you freeze for later.  Some dishes are not compatible for freezing.  They will be noted.  A variety of pasta sauces, stir fried rice and, what I call "peasant pot soul food," filling, nourishing and tasty.

How healthy will these dishes be?  I don't know.  I have been eating these foods all my life and I am 76.  You must use your own judgement or seek advice.  Most of my recipes are light on salt although we all know salt brings out the flavor of foods.  Just use your own judgement and enjoy.