Thursday , November 20 2014
Home » Lifestyle » Chef's Table » It’s not always what’s cookin’? Sometimes it’s who’s cookin’?

It’s not always what’s cookin’? Sometimes it’s who’s cookin’?

CHEF’S TABLE 

Chef Anne Feinman 

Mangos Dockside Bistro

You enter your front door from a long day at work…and the aromas hit you…awww, those memories of Grandpa’s kitchen…yes, Grandpa Anders did most of the cooking in my grandparents’ home. You don’t even have to go any further…you know you don’t have to ask “what’s cooking?”…you know what it is and you know just exactly who is creating those wonderfully delicious feelings you are enjoying.

Memories touch all our senses, and my favorites are smell and taste. The taste of foods I especially loved as a child…and of course the smell of Grandpa’s kitchen. In my quest to bring delicious foods to our former Chef’s Express and our current Mangos Dockside Bistro, I constantly reach back to bring those memories to your table. Freshly made raspberry jam on your table, buttermilk biscuits with a thick sausage gravy, omelets full of fresh veggies from the garden…no canned or frozen veggies here. Everything Grandpa made was filled with love. Fresh fried french fries… from potatoes just pulled from the ground, I believe that was the grandkids’ favorite! His garden was always laden with cherry tomatoes you ate from the bush, along with radishes and green onions pulled from the ground and immediately rinsed and eaten.

We all have our favorite recipes we have passed on through the years, and one I am going to share is Grandpa Anders simple homemade jam. Jams can be used in the morning on your toast or biscuit, mixed in your ice tea for lunch, and poured liberally over ice cream or cake in the evening.

My favorite Verry Berry Jam!

A blend of seasonal berries: strawberries, raspberries and blackberries…but you can just use 1 or 2 or 3….to make the best jam you’ll ever taste.

The secret is to use equal amounts of berries to an equal amount of granulated sugar, and add lemon juice. As a restauranteur, my quantities are huge…imagine daily 20 lbs of sugar and 20 lbs of berries… but you will probably be looking for smaller quantities.

You can always substitute frozen berries, if fresh are not available. To make a quart, use one pound of sugar with one pound of berries, and a tablespoon of fresh lemon juice. On low heat cook the berries for 20 minutes, add sugar and lemon juice. Continue to cook at medium heat until a rolling boil begins, and then turn off after 5 minutes. Skim off the white foam that will have coated the top. Cool and place in your refrigerator or freezer.

Enjoy your memories! 


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