MFK Fisher's "Greek" Artichokes

The last of the random Mother's Day recipes. This one represented me, being the 4th of the 6 recipes. It was the one I was the most nervous about, and in the end, maybe my favorite. It comes from MFK Fisher's "With Bold Knife and Fork." (MFK Fisher is a great favorite of mine.)

2 c or 1 lb package artichoke hearts (I used frozen, thawed)

1 scant cup craisins (recipe calls for black currants)

1 c dry white wine (I used cooking wine)

1/2 c vinaigrette

2 dashes tabasco (optional, did not use this time)

Rehydrate craisins in white wine and vinaigrette. Then mix all in small glass dish and cook gently, covered, until artichokes are tender, then let cool. Drain and chill, and then drain again before serving.

Pea and Mushroom Pilau

Another randomly-selected-recipe-for-Mother's-Day. I thought this pilaf, from the UK (hence 'pilau') cookbook "Best Ever Indian Cookbook" (Baljekar, Fernandez, Husain, and Kanani) was quite successful. 

2 1/4 c basmati rice

1 T oil

1/2 t cumin seeds

2 black cardamom pods

2 cinnamon sticks

3 garlic cloves, sliced

1 t salt

1 medium tomato, sliced

2/3 c white mushrooms

3/4 c peas

3 c water

Wash rice, soak for 30 min. Drain thoroughly.

Heat oil and add the spices, garlic, and salt. Add tomato and mushrooms, stir-fry 2-3 min. Add drained rice and peas. Stir gently, careful to not damage the rice. Add water, bring to boil. Lower the heat, cover, and cook for 15-20 min. Remove lid and fluff.

Risotto con la Verza e il Parmigiano (Risotto with Savoy Cabbage and Parmesan)

 Mom asked me to randomly select recipes to make for mother's day, so I used a random number generator to choose 6 recipes (one for each of her kids). I liked three, which seems like a fairly high batting average. This is from Marcella Hazan's "Marcella's Italian Kitchen."

3 T chopped onion

1/2 c pancetta cut into very thin strips

1 T oil

4 T butter

1 lb cabbage, shredded very fine

salt

2 bouillon cubes dissolved in 5 c water of 1 c canned beef broth diluted with 4 c water

1 1/2 c arborio rice

1/2 c parmesan

black pepper (didn't use this time)

Put onion, pancetta, oil, and 3 T butter in a heavy-bottomed pot. Turn eat to medium high. Cook, stirring frequently, until onion is light gold. Add shredded cabbage, a little salt, and turn with a wooden spoon a few times. Cover pot, and turn down the heat to medium. Cook, stirring from time to time, until the cabbage has become colored "a rich nut brown." (I foolishly didn't use the Savoy cabbage called for-- I think I used Napa-- and even after a really long time, I wouldn't call it a rich nut brown, but a sort of pale dead grass brown.) 

Bring the broth to a low simmer. Add the rice to the pot containing the cabbage, uncover, and raise heat to medium high. Stir the rice quickly and thoroughly with a wooden spoon, then add a ladleful of broth. Stir constantly, wiping away the rice from the bottom and side of the pot, until the broth has evaporated/absorbed. Add another ladleful, continue thus. When done, rice should be tender and toothsome and there should be enough broth that it is slightly runny. If you run out of broth before the rice is done, continue with water.

Add grated cheese and the remaining T of butter. Stir well and season. Serve immediately.

Retrenchment oatmeal cake.

 Adapted from cookingclassy.com

Cake

1 1/4 c boiling water

1 c (97 g) old fashioned rolled oats

1/2 c (113 g) butter, softened

1/2 c (105 g) packed light brown sugar

1/2 c (100 g) sugar

1 large egg

1 t vanilla

1 t cinnamon

1/4 t nutmeg

1 t baking soda

1/2 t salt

1 1/3 c (188 g) AP flour

Topping

1/4 c butter, melted

3 T milk

1/2 t vanilla

1/2 c (105 g) packed light brown sugar

1 c (85 g) sweetened shredded coconut

1/3 c chopped pecans

Oven to 350. Spray a 8x8 or 9x9 or 7x11 pan. Cover oats with boiling water and let cool. Whip butters and sugars until pale and fluffy. Mix in eggs, vanilla, and spices; then add soggy oatmeal. Mix dries, then mix dries into wets. Bake 30 min. Meanwhile, mix topping ingredients. When you take the cake out, pour the topping mix evenly over. Return to center rack and broil for a minute or so. (Watch it!) Cool for a bit.

Retrenchment pudding

Around the time I was being retrenched*, Mom made a retrenchment-themed dinner.** As one of two desserts***, she combined two Russian Cream recipes****.

Lisa C Kunz: (Pam's Julie Monson in parentheses)*****

3/4 c sugar (1 c)

1 envelope gelatin (1 T)

1/2 c water (hot)

1 c whipping cream (3 c)

1 1/2 c sour cream (2 c)

1 t vanilla (1/2 t)

In saucepan, mix sugar and gelatin. Add water, mix well. Let stand 5 min. Bring to full rolling boil, stirring constantly. Remove from heat, pour in cream. In med bowl, blend sour cream and vanilla. Then gradually beat in sugar mixture with wire whisk until smooth. Pour into individual molds or dessert bowls, 1/4 to 1/2 c per serving. Should make 12-16 servings. Cover and chill for at least 4 hours or overnight. Top with Danish dessert.

(Soften gelatin in hot water. Heat, but don't boil, cream and sugar. Add gelatin. Remove from heat and let cool till mixture stops steaming. Mix sour cream with vanilla, add to cream mix. Mix well and fridge in molds till set. 15 small servings.)

*Total replacement of sewer line.

**Inspired by a quote from Brigham Young to the Relief Society.

***Yes, BY included multiple desserts in his suggested retrenchment spread.

****I think BY's quote said blancmange, which is the same as Russian cream.

****These two recipes are from old newspaper clippings and you may wonder why I have included two recipes without putting them together and the answer is that I don't know how and I'm too embarrassed to admit it.