Reopened With A Salute To A Master Chef

The pantry is opened - and I'll add reluctantly. We've lost one of the best master chefs  to ever live - my mother - Elizabeth Helble Roberts and it's tough to write this  - and continue on with the blog. Yet this is what she would have wanted for me.I can hear her now. "Why are you stopping for me? Don't be silly. Continue on with it.Don't disappoint your readers."

So, I will ,Ma,

My mother's background was fashion design yet she came from a family of phenomenal home chefs who in their own right, should have been teaching at culinary schools. She had an excellent background , thanks to a Piedmontese Italian mother and Swabian German father. They taught her the subtleties of good Northern Italian and Southern German cuisine. Her beloved paternal grandmother taught her the intricacies of baking which she excelled at.She aced Home Ec , loving the cooking section as much as she loved the sewing one. When she married my Dad, she got a crash course in Midwestern American cuisine from my great-granny Roberts. She could now expand her repertoire with Southern fried chicken, biscuits and crisps. Ma explored her French heritage too, and her love of Paris. We had restaurant style crepes and Bouef Bourgignon when the neighbors ate baloney sandwiches . She plunged into the Chinese cooking craze and was the only one on the block to cook with a wok. Nothing was too difficult or too exotic for her, She even could cook with whatever was in the fridge. Ma  left behind a true library of cookbooks, from La Gastronome La Rousse to Julia Childs.

Cooking and baking with her was like being with Jacques Pepin or Julia Child. It was a master class , in family recipes and international cuisine. To be honest, I was always nervous to  be in the kitchen with her. What if I failed? What would she say? I stayed out of the kitchen for a long time, letting her take the helm. I love to cook and bake but imagine doing both under the watchful eye of an Escoffier. This blog definitely benefitted from her advice. I was always asking her questions. - "How much egg should I put into a recipe?" "Can we vary the stock - switch chicken for veggie?" "How much garlic should go into the sauce?" She was incredibly inspiring and active  - even up to three weeks ago, before she fell victim to the insidious kidney cancer that destroyed her.

I will miss my Mom, Ma- as a mother and as a best friend, but I will always mourn the loss of a great master chef.

Elizabeth Helble Roberts July 18th 1922 - November 12, 2017 . 95 years of amazing good food , advice and cooking.

I know  you and your Grandma Helble are making the best Springele in Heaven right now!

Exotic Sides for Summer

Summer's eating can be transformed into an exotic adventure just by switching up your side dishes. Instead of the usual macaroni salads and slaws , try other dishes such as bulgur or couscous. You can also make variations of salads using atypical veggies too, It's a fun departure from the usual picnic table or backyard barbecue fare.

Bulgur is popular in Middle Eastern cultures.It can be eaten hot or cold and makes a perfect foil for fresh veggies. Cook some and chill it. Add  some farm fresh sliced tomatoes and onions along mint and lemon  to it for an exotic side.Another variation is adding some green onions to it and garbanzo beans along with cilantro and olive oil. Serve alongside of lamb or beef kabobs.Couscous also makes for an adventurous side dish. It is basically like rice and has a slightly  nutty flavor. You can make a savory side using again tomatoes and green peppers .Made this way it would be good with any grilled meat. You can also add dried peaches , raisins and almonds as a bed for grilled  chicken or skewered chicken

Varying salad ingredients will also add flair and a hint of  the exotic to your summer picnic, Try Asian pear (which can be bought at most Asian based grocery stores) .It can be sliced into strips and served with a tangy orange vinaigrette and almonds. This is a perfect dish for any seafood such as grilled salmon or shrimp kabobs.Garbanzo beans , usually mashed for hummus are excellent in salads that are loaed with scallions and cilantro. Dress with a light Italian dressing and serve with burtgers or sausage sandwiches,

Exotic sides makes for amore interesting summer meal. Try something with a Middle Eastern flavor or Asisan flair for some interesting dishes. They will liven up any warm weather lunch or dinner.