Jae's Kimbap

Woman Connected to Recipe: Jae Kim

Submitted by John Kim

---

About Jae and her Kimbap:
Jae is my mom and she always made sure that I, my siblings and rest of my extended family ate well! She brought Korean food and culture to America when my parents immigrated in 1969.

Almost all of my mom’s cooking is done without a recipe. She can eyeball amounts, spices, seasonings, oils. It’s a dash of this here and a scoop of that there. And no need for a timer. She just knows.

Kimbap is my favorite. It’s almost always served when the whole extended family gathers. It looks easy, but the taste and texture are actually quite complex. It holds all of the intended flavors in one perfectly round finger food. The speed at which my family - my kids especially - can take down rolls of kimbap is impressive. Almost as impressive as the skill and speed at which my mom can cook the ingredients, assemble in rolls and cut into perfect slices. She has to move fast because you can’t just have one. One turns to two, which turns to five and then ten.

---

INGREDIENTS

• 1 package of nori (big pieces of seaweed)

• 8 cups of cooked white rice

• 6 Tbsp of rice wine vinegar

• 1 tsp of salt

• 4 large carrots + mandolin

• 1/2 tsp of salt

• 1 Tbsp of vegetable oil

• 1 bunch of spinach

• 1/2 tsp of salt

• 2 tsp of sesame oil

• 1 scallion chopped into fine pieces

• 1/4 tsp of black pepper

• 2 tsp of sugar

• 3 Tbsp of soy sauce

• 2 tsp of sesame oil

• 1/2 Tbsp of vegetable oil

• 1/2 pound of thinly sliced beef ribeye

• 10-12 long strips of Korean pickle danmuji (you can buy these precut)

• 4 large eggs

• 1/4 tsp salt

• 1 Tbsp of vegetable oil

• 1 small bowl of water (to seal nori when rolling kimbap)

DIRECTIONS

1. Mix together the pepper, sugar, soy sauce, and sesame oil in a bowl. When it is mixed together, add the beef. Set aside to marinate.

2. Shred the carrots into matchsticks using a mandolin. Heat oil in skillet on medium/high heat. Add carrots and salt and cook until softened -- about 5-10 minutes. Set aside in a bowl.

3. Wash spinach thoroughly. Boil 4 cups of water with a 1/4 tsp salt in a medium-sized pot. Add spinach and cook for - about 60-90 sec, just until wilted. Quickly drain spinach into colander and rinse with cold water. Mix with 1/4 tsp of salt and sesame oil.

4. Whisk the eggs in a bowl. Add the salt. Heat half of the oil in a skillet on medium/high heat. Pour half of the egg mixture into the pan and spread into a thin layer. Cook for about 30 sec. Then flip and cook the other side for about 15 sec. Remove and place on cutting board. Repeat with remaining egg and oil. Slice egg into 7-8 strips each. Set aside.

5. Mix in the salt and vinegar into the rice.

6. Get the marinated beef. Heat oil in skillet on medium/high heat. Add meat and saute until cooked. About 3-5 minutes. Set aside in a bowl.

7. Take a bamboo rolling mat and put 1 sheet of nori on. Take about 2/3 cup of rice and spread the rice evenly in a thin layer across the bottom 2/3 of the nori.

8. First put 1-2 Tbsp of bulgogi (beef) in a line across the middle of the rice. Then on top of the bulgogi put about 2 Tbsp of carrots. Next on top of the carrots put about 3-4 strands of spinach. After that, put 1 strip of danmuji (the Korean pickle) on top of the spinach. Finally put 1-2 egg strips over everything like a blanket.

9. Pinch the edge of the nori and the bamboo with your thumb and first finger. Wrap the rest of your fingers around the filling. Pull the nori and bamboo just over the filing and squeeze. Take only the bamboo and wrap the roll with the rest of the seaweed. Dab the free end of the nori with water. Wrap the bamboo around the whole roll and squeeze. Unroll the bamboo mat and you have a roll of kimbap. Repeat until all ingredients run out

Bharati's Meethi Tamatar ki Subji (Sweet Tomatoes)

Woman Connected to Recipe: Bharati Sharma

Submitted by Pallavi Dixit (Bharati’s daughter)

---

About Bharati:
When my mother immigrated to America in 1975, she couldn't cook. Away from her family, her country and anything familiar, she spent long hours alone in a tiny apartment in New Jersey while my father worked. This was before FaceTime, Whatsapp, social media, the internet; when overseas phone calls were expensive and unreliable. She waited weeks to receive letters in thin blue aerogrammes from India that were her primary connection to home.  

Though she faced immense solitude and what must have been crippling sadness to be away from all she knew, she didn't let it crush her. She learned and adapted. She made friends, learned to drive, took endless photographs of snow, had two babies and learned to cook.

She learned from books and from neighbors, who hailed from all over India. She uncovered the best places to buy produce and she learned to roll rotis with a very skinny rolling pin because that's what was available to her. She mastered chana masala, rajma, a spectrum of dals and subjis. She cooked and cooked and learned the ways of this country and now, if ever I crave food, I crave her food.

About Bharati's Meethi Tamatar ki Subji (Sweet Tomatoes):
This is an Indian recipe which my mom used to make as a side dish, often along with chana and poori (a type of roti). My best friend Priya used to come over and ask specifically for this dish because it was so delicious and not all that common. That was 30 years ago. She still asks for it.

---

INGREDIENTS

• 2 cups chopped tomatoes (or 1 15oz. can diced tomatoes)

• 1 tbsp canola oil

• 1/2 tsp cumin seeds

• 1/4 tsp mustard seeds

• 1/4 tsp fennel seeds

• 1/2 tsp black onion seeds

• 1/2 tsp coriander powder

• 1/4 tsp turmeric

• 1/4 tsp red pepper

• 1 tsp ginger (fresh, grated)

• 1/2 cup water

• 1/4 tsp sea salt

• 2 tbsp cilantro (finely chopped)

• 2-4 tbsp sugar (or more, if you want)

INSTRUCTIONS

Heat the oil in a heavy-bottomed pan or pot for tempering whole spices. To check if the oil is hot enough, add a couple of cumin or mustard seeds. If the seeds start to sputter, the oil is at the right temperature. Add cumin, mustard seeds, black onion seeds and fennel seeds. Let sputter.

Once the sputtering slows (be sure not to burn the spices), add grated ginger, coriander powder and turmeric. Stir for a few seconds. 
Add the tomatoes and salt. Stir and let cook for 5 minutes on medium-low heat. Add water and let the mixture cook for another 15 minutes or until the tomatoes are cooked through. 

Add the sugar and let cook for 5 minutes, mashing the tomatoes as they cook to create a sort of mushy paste texture. Add chopped cilantro and remove from heat.

Note: When I attempted to write down this recipe from my mother, it involved no precise measurements, but instead said things like, “a little bit of” and “a handful of.” There were no time guidelines, but rather “you’ll know when it looks done.” So, I guessed to the best of my ability to type this recipe up. There may be little to no accuracy. But you’ll know what to do when you see it :)

Helen's Green Eggs (and Ham)

Woman Connected to Recipe: Helen Lauraine

Submitted by Lauraine Palm Singh (Helen’s daughter)

---

About Helen and her Green Eggs (and Ham):
Helen Lauraine (my mother) was born in 1920 as the only daughter of Claude and Lucile Lauraine. From an early age, Helen was adventurous and fun-loving. As a teenager, she talked two girlfriends into hiking into the mountains around Los Angeles. The trio became lost, spent the night in the woods, and the sheriff had to rescue them the next day!

Helen continued with this daring attitude as a wife, public health nurse, and mother of four. We lived in a small farming community in Nevada where our father was the Forest Ranger. Our prankster mother joined the local chapter of Beta Sigma Phi where she participated in numerous community service projects.

In addition, she dove enthusiastically into her role each year as someone’s “Secret Pal”. One year, for St. Patrick’s Day, she treated her Secret Pal (a good friend of our family) to Green Eggs and Ham. It involved sneaking into the Secret Pal’s home while she was away and injecting green food dye into the eggs in the refrigerator! The next morning when the friend cracked open the eggs for breakfast – Voila! Green eggs!

Helen was an awesome wife and mother who delighted in life and especially, her family. She continues to be an inspiration to us all!

---

INGREDIENTS

• 1 dozen eggs (raw)

• Green food coloring

• 1 syringe and needle

DIRECTIONS

Inject a small amount of green food coloring into each raw egg. Wipe off any dye on the outside of the egg and replace the egg in the carton with the injection hole faInject a small amount of green food coloring into each raw egg. Wipe off any dye on the outside of the egg and replace the egg in the carton with the injection hole facing down. Enjoy the friend’s reaction!ing down. Enjoy the friend’s reaction!

Rita's Samosas

Woman Connected to Recipe: Rita Chokshi

Submitted by Kajal Chokshi (Rita’s daughter)

---

About Rita:
Rita is my wonderful mom! My mom is one of the most giving, selfless, and radiating women I have ever known. She is so special to me because she serves as my mentor, supporter, best friend, and sunshine every single day. She is the epitome of what a strong, successful, and kind woman should be. She carries her history and culture proudly and navigates new situations with grace. She is the type of woman who brightens any room she walks into and makes you feel fuller after any conversation.

About Rita’s Samosas:
My mom grew up in Gujarat, India. After she married my dad in December 1989, they moved to American in the 90s. My family is very proudly Indian and enjoys sharing our culture at every opportunity given. 

Growing up, my mom would make samosas for every holiday party we had- to celebrate both Indian and American festivities. Samosas in my home meant a time for togetherness and joy. 

We recently shared this recipe at our first Thanksgiving. My partner's sister invited us to her home. There, our two seemingly different but inherently very similar families feasted together under a warm roof, proving in fact, everyone will smile with warm samosas in their belly.

---

INGREDIENTS

Dough: 

• 2 Cups All Purpose Flour

• 5 tbsp cooking oil or clarified butter (ghee)

• 1/2 tbsp ground cumin seeds

• 1/2 cup water

  salt according to taste

Filling:

• 4 potatoes

• 1 medium sized yellow onion

• 1/4 cup of peas

• 1 small finely chopped jalepeno 

• 1 tbsp ground ginger

• 1 tbsp ground garlic

• 5-7 curry leaves

• 1 tsp red chili flakes 

• 1/2 tbsp cumin seeds

• 1 tsp salt

• 1/2 tbsp tumeric

• 1/2 tbsp chili powder

• 1/4 tbsp garam masala 

• 4 tbsp oil

• 1/2 lemon

• 1 tbsp chopped cilantro 

For Frying: 

• 2 cups cooking oil

INSTRUCTIONS

Directions:

1. Mix all dough ingredients as listed above, adding the water slowly until all ingredients are combined and the dough soft and springy. Put the dough covered in a bowl on the side. 

2. Chop onion. Boil or steam potatoes and dice the potatoes.

3. Put the oil in a pan and once its hot add the cumin seeds, curry leaves, turmeric, and onion. Cook until the onions are translucent. Add the peas and cook for an additional 5 minutes. Add in the ground ginger and ground garlic and cook for another 1-2 minutes. Add in the garam masala, red chili powder, salt, red chili flakes, diced jalepeno and lemon according to your taste. Once the oil is separating, add in the potatoes. Add salt and lemon according to taste and sprinkle with the cilantro. Take all the filling and put it in a separate bowl and let it cool.

4. To assemble to samosas, take a golf ball sized piece of dough and roll it into a circle. Cut the circle i half so you're left with a semi-circle. Bring the edges together and use your fingers to make a cone shaped mold out of the dough. Make sure to firmly press the dough so that there are no holes. Leave the top of the cone open to place the filling in.

5. Add 2-3 tbsp of the filling into the cone structure. Seal the cones at the top. Repeat until the dough and filling is used up!

6. Heat oil until it is warm enough for frying. Turn the heat to medium and place the filled samosas into the oil. Flip the samosa after 1-2 minutes. The dough should be golden brown before removing from the heat. Put all samosas on a plate with some paper towels to soak up excess oil.

7. Serve samosas with your favorite cilantro chutney and tamarind chutney!

Peg's Popcorn Cake

Woman Connected to Recipe: Margaret Lea Stofer (Peg)

Submitted by Debbie Stofer (Peg’s daughter-in-law)

---

About Peg and her Popcorn Cake
Peg was my mother-in-law and was the kindest, most caring woman, who will be missed this Mother's Day weekend. Peg liked to make popcorn cakes for celebratory occasions. Her son and I were both widowed in our 30s, and the night before our wedding to each other, Peg presented us with her festive popcorn cake. Another important fact about Peg is that she was the grandmother of Jimmy Stofer, who scored the music for Kitchen Dance Project.

---

INGREDIENTS

• 1 ¼ cup sugar

• 1/3 cup white Karo syrup

• 1/3 cup water

• ½ stick butter

• ¾ teaspoon salt

• 1 teaspoon vanilla

• 2 batches popcorn (3 quarts)

Boil sugar, syrup, water, butter and salt together until soft boil stage (bubbly, approx.. 7 - 12 min., no more than 12 because it gets too sticky).

To test – drop into cold water until a soft ball forms.

Remove from heat.

Add 1 teaspoon vanilla.

Pour syrup over popcorn.

Mix up using rubber spatula.

Lightly grease angel food cake pan, put popcorn mixture into pan, pushing it down.

Cool.

View fullsize

View fullsize

View fullsize

Dada's Kontomere (Spinach Stew)

Woman Connected to Recipe: Mercy Dake (Dada)

Submitted by Ethelind Kaba (Mercy’s granddaughter)

---

About Mercy Dake:
It's almost the one-year passing--3/22/19 to be exact-- of my grandmother, whom we all called Dada. Dada was a mighty oak. She raised 11 biological, five others that my grandpa brought home at various points. And by the time of her passing, there were some 41 grandchildren and 34 great grandchildren.

Dada’s home was the the home of family refugees, those whose parents had to move to other countries to pursue their dream, those who could not afford their children, and those who just showed up. I was one of the refugee grandchildren. 

My mother and father moved to Liberia shortly after getting married. When I was six months old, Dada came to take me back to Ghana so that mom and dad could focus on their careers. I lived with Dada in Ghana, or rather Nsawam, a small town outside of the capital city of Accra, we lived in a compound that had four bedrooms and a living room which served as a bedroom sometimes, a veranda for the lazy afternoon sun while we indulged in mangoes or tangerines from the trees in the yard. At some point, before they built bathrooms in the house, we bathed in covered huts outside and used a wooden enclosure as the toilet house.

We cooked meals outside. Dada tended to our small farm and looked after Papa, my grandfather, who had suffered a stroke. Dada would walk barefoot from the farm, feed the chickens, send us to the market, coordinate dinner, and yell or whip us in the name of love and the Lord, all in one unbelievable swoop. She woke up around 4am daily (I know because I slept on the floor or beside her in her bedroom) sang her prayers while calling out the names of every single child, grandchild, cousin, pastor, pastor’s wife, and anyone else she thought deserved a prayer.

On Sundays, she wore her best dress and a gold or pearl necklace. It didn’t matter if she was walking from the bedroom with a pail containing Papa’s bodily fluids to spill in the gutters, if you asked her for a picture, she’d have to adjust her headwrap and yell for some jewelry so she can “be presentable.” We feared her, we adored her, and no other opinion mattered but hers. 

What have I learned from Dada? Selflessness without asking for anything back (even though I falter in this often), hard-work (yes, I can be lazy at times), grace (always grace) through any challenge, and a lot of good meals.

---

Dada's Kontomere (Spinach Stew)

INGREDIENTS

• ½ cup palm oil or vegetable oil 

• 1 medium red onion, chopped

• 4 cloves garlic, minced

• 3 tablespoons minced ginger (1 ounce)

• Kosher salt

• Ground pepper

• 1 cup diced tomatoes

• ¾ cup egusi (ground melon seeds) OPTIONAL

• Smoked salmon (or any choice of protein)

• 1 pound spinach, washed, dried and roughly chopped; or frozen spinach

• 3 large sweet (yellow) plantains, peeled and boiled in salted water until just tender

INSTRUCTIONS

1) Heat oil in a saucepan, saute onions; add garlic, ginger, and tomatoes and cook for 2 minutes.

2) Add salmon (or choice of protein cut into preferred pieces), salt, and pepper to season. Cook for 10 minutes or until meat is half-way tender and cooked through.

3) Add spinach.

4) Mix egusi in half cup water and add to the stew.

5) Cook for another 10 minutes or until spinach is tender and meat is completely cooked.

6) Serve with hot boiled/steamed plantain (or cooked rice).

7) Garnish with slices of avocado.

Betty's Rhubarb Cake

Woman Connected to Recipe: Betty Orud

Submitted by Adrienne Betchkal (Betty’s granddaughter)

---

About Betty and her Rhubarb Cake:
Grandma Betty’s amazingly huge rhubarb plant in the yard which has now been transplanted into my parents yard when she moved last year to an assisted living home.  This cake was so moist inside and crispy on top.

---

INGREDIENTS

• 1 egg

• 1 1/2 c. sugar

• 1 c. sour milk

• 1 tsp. baking soda

• 1/2 c. shortening

• 1 tsp. vanilla

• 2 c. flour

• 1/2 c. rhubarb

• Topping:  cinnamon and sugar

Bake at 350 degrees for 45 minutes to 1 hour.

Nana's Kale Sausage Soup

Woman Connected to Recipe: Nana

Submitted by Lindsay DiLorenzo

---

About Nana and her Kale Sausage Soup:
Nana is the mother of our dear friend, Wendy. A Croatian native, Nana raised her three children with her husband, Rick, in Melbourne, Australia. We were so fortunate to stay in Nana’s Croatian summer home on the Adriatic Sea years ago where she hosted our crazy crew of 16. 

Her love language is undoubtedly through food as she cooked feast after feast for us every single day. The freshest of fish - caught daily literally in front of her house, produce picked from the local village and of course, Mia’s favorite - Nana’s soup. Often slurped sitting on Nana’s lap.  This was the most authentic “farm to table” -  before the term permeated our culture. And it was through Nana’s strong hands and sun-kissed smiles that we truly understood the power of food as pure unadulterated love.

---

INGREDIENTS

Soup:

• 1 yellow onion

• 2-3 carrots

• 1 pound of sausage (we use Kielbasa!)

• 2 quarts broth beef or chicken

• 2 cans canellini beans

• 4 garlic cloves

• 2 bay leaves

• 2 bunches of kale

• Salt + pepper

• Olive Oil

Croutons (optional, but AMAZING) :

• 1 stale baguette

• Olive oil

• Salt

DIRECTIONS

Croutons:

Cut the old bread into 1/2” cubes. If the bread is not stale, let the cubes rest in a colander uncovered for a few hours. Heat 1/4 cup olive oil on deep sauté pan over medium heat. Stir in cubed bread and toss to incorporate. Drizzle some more olive oil and sprinkle with kosher salt evenly.  Reduce heat to low and cook stirring occasionally until cubes turn golden brown, about 30 min. Add extra salt to taste ** Lindsay and her family like theirs extra salty!**

Soup:

Wash and dry all produce. Remove ends from onion and discard; then, small dice the onion. Cut carrots in half; then, slice into half moons. Mince or grate the garlic. Remove kale leaves from stem and discard stems; then, cut into 1” pieces. Slice sausage into 1/4” disks. Drain cannelini beans.

Heat 3 Tbsp. of olive oil on a large pot/dutch oven over medium heat. Add onion and a pinch of salt and pepper, cook until translucent and fragrant about 3-5 minutes. Add carrots and bay leaf to pot and cook stirring occasionally for another 2-3 minutes

** Be careful not to overcook the carrots! - you want to keep a slight crunch in the carrots**

Add garlic and sausage, sauté for 5 minutes stirring occasionally. Season with salt and pepper. Add the broth and beans and stir to incorporate. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer for 30-40 min. Remove bay leaves stir in kale, allow 1-2 min for kale to wilt.

Then, remove from heat and serve with homemade croutons.

Benita's Debesmanna

Woman Connected to Recipe: Benita Tamara Grigorjeva Stelmachers

Submitted by Kris Thayer (Benita’s daughter)

---

About Benita and her Debesmanna (Cranberry Mousse, but literally translated as “Manna from Heaven”):

This airy, tart-sweet dessert was a favorite treat for my mother as a child. Benita Tamara Grigorjeva Stelmachers was born in Riga, Latvia, in 1930. She had a safe, privileged upbringing, and was particularly close to her vecmāmiņa (grandmother). WWII forced her to flee her homeland with her mother and younger sister, leaving her beloved vecmāmiņa behind. They spent many years in DP (Displaced Persons) camps all over Europe until they were able to secure an American sponsor. Arriving in America in the early 1950s, with little money and no language skills, they started over. (Her father landed in Stockholm with his mistress, never to be reunited with his family. But that is another story...) With hard work, education, and the support of the Latvian diaspora community, my mother—and most Latvians—flourished in this new home. This simple dessert is a classic Latvian treat, and remains a family favorite many decades later.

---

INGREDIENTS

• 3 cups unsweetened cranberry juice

• 1⁄2 cup sugar

• 1⁄2 cup farina or cream of wheat

Bring juice and sugar to a boil over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with Vanilla Sauce.

VANILLA SAUCE

• 2 cups heavy cream

• 1/3 cup sugar

• 2 teaspoons pure vanilla extract

Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes. Serve warm or slightly cool (the sauce will thicken as it cools).

Mary's Special K Bars

Woman Connected to Recipe: Mary Kaplan

Submitted by Megan Collins and Mekea Duffy (Mary’s daughters)

---

About Mary and her Special K Bars:
When we were young, we could almost always find our Mom—“Mrs. K”, as our friends called her—in the kitchen. Memories conjure up Mom leaning against the counter, cutting into a pan of brownies or bars, casually asking us about our days, and opening the back door to the yard for us to run in and out. Her Special K bars were a childhood favorite, and fresh pan of them would be gone by the end of the day. She nourished us, and a neighborhood of kids, with her warmth and constant presence.

---

INGREDIENTS

• 1/2 cup sugar

• 1/2 cup white caro syrup

• 3/4 cup peanut butter

• 6 cups Special K cereal

• 1 large package chocolate chips

• 1 large package butterscotch chips

Heat caro, sugar, peanut butter.

Mix with Special K in a large bowl.

Flatten (press with your fingers greased with butter) in a 9x13 pan.

Melt chocolate chips and butterscotch chips together (glass bowl) in microwave.

Pour mixture (should be smooth) over Special K bars in pan.

Put in refrigerator to harden. Let thaw a little to make cutting easier.

Enjoy!

Grace's Lemon Pie

Woman Connected to Recipe: Grace Riley McMahon

Submitted by Eileen McMahon (Grace’s daughter)

---

About Grace and her Lemon Pie:
Amazing Grace, as my father called her, always took care to prepare a complete hot meal for our evening dinner (there were 4 kids plus Mom and Dad) and Lemon Pie was one of our favorite desserts - plus it was easy to cut into 6 exact pieces. She taught us how to cook and bake and care for family. She would have been 105 just last week!

Grace was my Mom, a true gentlewoman and thoughtful cook, who made every evening meal special by including a homemade dessert.

---

INGREDIENTS

• 1 pie crust baked

• 1 cup sugar

• 6 Tbsp. flour

• 2 eggs separated

• 1 ½ cups water

• Zest and juice of 1 lemon

• 4 Tbsp sugar

In saucepan blend 1 cup sugar and flour. Add water and well beaten egg yolks. Cook over medium heat until thick. Remove from stove and add juice and zest of lemon. Pour into baked pie shell.

To make the meringue topping, beat egg whites and a few drops of water until peaks form. Add 4 Tbsp sugar and beat until blended. Spread over the pie. Bake at 350-degrees until meringue is golden brown.

Patti's Ceasar Salad, Gazpacho, Risotto, Leg of Lamb, and Fish Boil

Woman Connected to Recipe: Patti Brown

Submitted by Maribeth, Mark, David, Chris, and Matt Brown (Patti’s five kids)

---

Our family has a group text thread called The Brown Family Circus that helps keep us connected across the miles.

While we are scattered across the country, we are united by growing up in Iowa under one (often very loud) roof.

One thing is clear with pulling together this recipe story is that our mom instilled in each of us a strong sense of voicing our opinions — we couldn’t agree on just one recipe.

So here are five of our mom’s favorite recipes, one for each of her opinionated kids!

---

CEASAR SALAD (submitted by Maribeth)
Our family would eat most meals out in the gazebo for nearly 8 months of the year (April through November). When my son was little, he called it the ZA-BE-BO. We didn’t correct him. This salad reminds me of summer evenings eating dinner in the gazebo. Cicadas buzzing and lightning bugs twinkling outside the screens while we sat inside eating, talking, laughing. My mom makes the best Ceasar salad I’ve ever had. In fact, I don’t really order them anywhere else because they just aren’t as good.

Ingredients:

• 6 anchovy fillets packed in oil, drained

• 1 small garlic clove

• Kosher salt

• 2 large egg yolks

• 2 tablespoons fresh lemon juice, plus more

• ¾ teaspoon Dijon mustard

• 2 tablespoons olive oil

• ½ cup vegetable oil

• 3 tablespoons finely grated Parmesan

• Freshly ground black pepper

• croutons

• 3 romaine hearts, leaves separated

• shaved or shredded Parmesan cheese

Directions:
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired. Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the Parmesean.

---

GAZPACHO (submitted by David)
My mom's gazpacho recipe reminds me of summers growing up in my home in Des Moines. We played all day out in the blistering hot sun and needed something that was both nutritious and refreshing in order to revitalize our sweaty bodies. Nothing contrasted and complemented the summertime better than this fresh and cool soup. It took her years to perfect the recipe.

Ingredients:
Broth: 

• 32oz. Low Sodium V8 Juice

• 32oz. Bone Broth

• 1/2 cup Red or White Wine Vinegar

• 1/2 cup Olive Oil

• 1 Tbsp Cumin Powder

• 1 tspn Minced Garlic

• Salt to Taste

• Pepper to Taste

• 1-2 tspn Tabasco Sauce (optional)

Salsa:

• 2-3 Chopped Tomatoes

• 1/2-1 Red Onion (depending on size)

• 1 Yellow Pepper, chopped

• 1 Green Pepper, chopped

• 1 Red Pepper, chopped

• 1 Bunch of Cilantro for garnish

• 1 Avocado, thinly sliced

Directions:
Mix together all ingredients for the broth into a large pot or container that will fit in the refrigerator.
Refrigerate the broth mixture for 24 hours to allow the flavors to mix.
Cut and mix the peppers with the red onion to make the "salsa."
Chop the cilantro and set aside for garnish.
Slice the avocado to top the gazpacho.
When ready to serve, ladle 1-2 scoops of the broth into a bowl, add 2-3 tablespoons of the salsa to the broth.
Finally, add a few slices of avocado and a pinch or two of cilantro.

---

RISOTTO (submitted by Chris)
I really like the risotto mom makes for Christmas every year. It’s as much a tradition as turkey for thanksgiving. As with all things, mom just seems to do it better than anyone else, and it simply isn’t the holidays without mom and her inimitable ability to feed the masses that are our family.

Ingredients:

• 6 cups chicken broth, divided

• 3 tablespoons olive oil, divided 

• 2 pounds mushrooms (portobellos and morels are delicious!)

• 2 shallots, diced

• 1 ½ cups Arborio rice

• ½ cup dry white wine

• sea salt to taste

• freshly ground black pepper to taste

• 3 tablespoons finely chopped chives

• 4 tablespoons butter

• ⅓ cup freshly grated Parmesan cheese

Directions:
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

---

LEG OF LAMB (submitted by Matt)
A leg of lamb is a staple of holiday foods with our family.  My mother and I, and I'd say most of my siblings, share an intense love for this dish.  Mom will usually serve this meal on Easter with the family and it is so good there are usually no leftovers.  This dish reminds me of my mom, my siblings, growing up in Iowa, and that a good meal can fill you up with love and joy.   This dish pairs well with a dark fruity red wine, roasted potatoes (which can be cooked with the lamb), and green beans.

Ingredients:

• 1/3 cup coarsely chopped shallots

• 1/2 cup crushed garlic cloves  

• 1/3 cup each thyme leaves, parsley leaves and chopped rosemary

• 3 tablespoons Dijon mustard

• 1/3 cup plus 1/4 cup extra-virgin olive oil

• 1 stick plus 2 tablespoons unsalted butter, at room temperature

• One 5-pound well-trimmed boned and butterflied leg of lamb  

• Kosher salt

• Pepper

• 2 pounds cherry tomatoes

• 2 thyme sprigs

• Olive butter

Directions:

1. In a blender or food processor, combine the shallots, garlic, thyme, parsley, rosemary, mustard and 1/3 cup of the olive oil; blend until smooth. Transfer to a bowl and stir in the butter.


2. Arrange the lamb fat side down on a rack set over a rimmed baking sheet. Spread the herb butter all over the lamb, leaving a 1-inch border. Refrigerate until the butter is semifirm, 30 minutes. Roll up the lamb with the butter inside and tie securely with kitchen twine at 1-inch intervals. Cover and refrigerate overnight.

3. Preheat the oven to 400°. Rub the lamb with 2 tablespoons of the oil and season with salt and pepper. Roast for about 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 20 minutes. Leave the oven on.

4. On a rimmed baking sheet, toss the tomatoes with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 20 minutes, stirring, until softened.

5. Discard the strings and thinly slice the lamb. Serve with the roasted tomatoes and olive butter.

---

FISH BOIL (submitted by Mark)
There used to be a big hammered copper pot that housed old newspapers in the back room of our parents house. One summer, after the family went to help clean up in New Orleans after the devastation from Hurricane Katrina, the copper pot became our mother’s favorite cooking utensil. In the back yard, over a very old outdoor fireplace, my mother would boil fish, corn, shrimp in the hammered copper pot and we would feast on one of the most flavorful summer bounties. The meal reminds me of the sound of cicadas, the damp smell of their old backyard creek, and a large family squished around a round table inside a screened-in gazebo. She always made sure we were well fed.

Ingredients:

• 8 quarts water

• 1/3 cup canola oil

• 6 yellow onions, unpeeled

• 4 celery stalks, halved crosswise

• 2 lemons, unpeeled and quartered

• 12 garlic cloves

• 5 bay leaves

• 2-inch piece fresh ginger, thickly sliced

• Crab boil spice mix (see above) or 6 oz. packaged whole-spice crab boil

• 1/2 to 3/4 cup sea salt, or to taste

• 1 Tbs. cayenne pepper, or to taste

• 1 Tbs. black peppercorns, or to taste

• 2 to 3 lb. small red-skinned potatoes, unpeeled

• 24 live blue crabs or 4 to 6 small live Dungeness crabs (you can substitute small portions of white fish tied up tightly in cheese cloth)

• 6 ears of corn, husked and halved crosswise

• 5 lb. large shrimp, with heads attached

Directions:
Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for 10 minutes.

Add the potatoes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes.

Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.

Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells.

Jen's Mussels in White Wine

Woman Connected to Recipe: Jen Roesler

Submitted by Jesse Roesler (Jen’s husband)

---

About Jen and her Mussels in White Wine:
Jen is my beautiful wife who made me fall in love with her over my first bowl of mussels in garlic and white wine. This was the first dish Jen ever cooked for me and began our going-on 15 year relationship with a single meal.

---

INGREDIENTS

• 2 lbs of mussels (scrubbed & de-bearded)

• 1 onion, minced

• 3 garlic cloves, minced

• 1 tomato

• 1 cup Vino Verde (or other dry white wine)

• fresh basil leaves, torn

• 1 tbsp EVOO

• flaky sea salt (to taste)

INSTRUCTIONS

Sauté the onions in the olive oil over medium heat until soft (3-5 min).

Add garlic and sauté another 2-3 min.

Add tomato and white wine, bring to a bubble.

Add mussels and steam until they open, shaking the pan frequently.

Once open, add basil leaves and salt and serve with a crusty bread and the rest of your white wine.

Gilda's Sourdough Pancakes

Woman Connected to Recipe: Gilda Banfield

Submitted by Liz Banfield (Gilda’s daughter)

---

About Gilda's Sourdough Pancakes:
My mother lived in Alaska for two years while she was newly married in the early 1960s. Sourdough was a mainstay in the region.

When the family relocated to Minnesota, where I was raised, she began using Sourdough to make pancakes, usually on summer mornings at the cabin.

---

You'll need basic sourdough starter to start this recipe. Any yeast-based sponge works. If it's been in the refrigerator a long time, it may have separated and look slightly grey in color and that's OK. If it's any other color (such as orange), your starter has gone bad and you must start over. 

INGREDIENTS

• 2 cups sourdough starter

• 2 Tablespoons sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

• 1 Tablespoon vegetable oil

• 1 Tablespoon milk (+more if needed)

INSTRUCTIONS

1. The night before put starter in a large bowl on the counter to proof. Add equal amounts water and flour to the starter so that you have about six cups total of starter. Cover with a towel. 

2. In the morning, get a 2nd clean bowl out and put two cups of the overnight starter into the clean bowl. Reserve the rest of the overnight starter. Heat a griddle. 

3. In a small bowl, mix 2 Tablespoons of sugar, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Mix well to remove any lumps. 

4. In another small bowl, whisk 1 egg and 1 Tablespoon of vegetable oil, 1 Tablespoon of milk until well blended. 

5. Add egg mixture to your 2 cups of starter until blended.

6. Sprinkle sugar/soda mixture on top and fold in. Batter will start to activate so you must start making pancakes immediately to get the maximum air. Add more milk if consistency is too thick. 

7. Flip pancakes after big bubbles have popped. They will cook faster than standard batter. 

Store remaining Sourdough starter (the one that is reserved on counter and has not been mixed with other ingredients) in the refrigerator in a plastic container. Please note that is MUST be plastic (not glass) or the gasses will build up and eventually explode in your refrigerator.

Jean's Mandel Bread

Woman Connected to Recipe: Grandma Jean

Submitted by Robyn Frank (Jean’s granddaughter)

---

About Grandma Jean:
Grandma Jean taught me how to have a good time and always dress up! She taught me how to do shots and play black jack, and to always laugh until your stomach hurts. She also loved to show her love through food. And she had endless love to give. Not to mention, endless charm.

About Jean's Mandel Bread:
This recipe has been in the family for years. We are Eastern Eurpoean Jewish. You should make this recipe for anyone who needs comfort or love or just overall sweetness. My grandma would away make this for me and my sister when we went to visit her in Arizona.

A funny thing about Grandma Jean-whenever I would call her for a recipe, she would give it to me over the phone usually and then her last words were always "You can't hurt it". Now I always say that when I tell people about things I make. It was such a Grandma Jean thing to say.

---

INGREDIENTS

• 3 eggs

• 1 c. sugar

• 1 c. oil

• 4 c. flour

• 1 t. baking powder

• 1/2 t. salt

• 1 t. vanilla

• 1 t. almond extract

• 1/2 nuts (optional)

• Cinnamon and sugar mixture

INSTRUCTIONS

Beat eggs- add sugar and oil, vanilla and almond.

Add dry ingredients by hand.

Make 3 long strips (Add melted chocolate to small dish of dough if desired) Baker's Chocolate.

Sprinkle sugar and cinnamon mixture over strips.

Bake at 350 for 30 minutes.

Cut while hot- Lay slices down- Sprinkle again with sugar and cinnamon mixture.

Put back in oven- Bake at 250 for 15-20 minutes.

Gita's Mo-mos

Woman Connected to Recipe: Gita Bhutia

Submitted by Sanjita Pradhan (Gita’s cousin)

---

About Gita:
Gita is my cousin. She is much older than me and a great role model . Many girls and women did not have a chance to go to school in Nepal in the 1960's-70's. She was privileged enough to attend a great school and used it to advance herself. She ended up being a teacher in a prestigious school in India in those days when many women did not attend school. She had a tough life but lived it with grace.

About Gita's Mo-mos:
This is originally a Tibetan recipe. My cousin Gita married a man with Tibetan origin. In the Nepali culture we are not supposed to marry someone outside of our caste. Gita broke all rules and had the courage to marry who she loved regardless of his caste.

Because of her marriage with this Tibetan man, we got to learn this recipe. We made this every time she visited us. Till today, this is a recipe and food we make as a family.

It is a rather tedious process, so all of us sit around the table and make it and eat it for hours. One person rolls the dough, which is one of the tough jobs, the other one puts in the filling, the other one folds it and puts it neatly in the steamer, one person is usually in the stove monitoring the cooking and everyone obviously eats it.

When we were young, we used to have a contest of who eats the most. I may have eaten up to 30 momos at a time, my brother might have eaten 40. Even when we are full we can always eat one more of these.

This is one of the most popular dishes in Nepal and just like a taco stand in every corner in LA, you will find a momo shop in every corner in Nepal.

---

INGREDIENTS

• 1 lb ground chicken (can use ground pork, ground turkey or a mix of these meats)

• 1/2 cup finely chopped cabbage (sneak those veggies in, add more if you’d like)

• 1 bunch green onions, finely chopped

• 1 large onion, finely chopped (don’t like onion? You will never know it was in)

• 2 tablespoon finely minced ginger

• 3 tablespoon ground cumin

• 2 tablespoon ground coriander

• Salt to taste

• 6 tbsp olive oil (chicken needs more oil, pork has natural fat so use less oil)

• 6-8 tbsp water

• mo:mo wrapper/Wanton wrapper (found in most grocery stores now but always available in the Asian grocery store)

INSTRUCTIONS

To make the sauce:
Take Roma or any other tomatoes, cut them in cubes, microwave until soft or cooked (usually 2-3 minutes for 2 tomatoes and depending on microwave power). Add salt and desired amount of chilies and blend. (Thai chilies are the best, but you can use serrano, habanero or any other chili you prefer, no chili if you prefer)

To make the Mo-Mos:

1. Combine all the ingredients and mix well and viola your filling is ready. Not sure if there is enough salt? Microwave a small portion and taste!

2. Make sure the wrappers are thawed/defrosted.

3. Take one wrapper at a time and put some water around the edges, put filling inside and wrap or fold in desired shape.

4. Fill a steamer (pasta steamer works well) with water and grease the steamer basket with oil or oil spray.

5. Arrange neatly in the steamer leaving some space in between momos allowing them space to expand during the cooking process. Steam for 8-10 minutes.

6. Enjoy it hot with tomato achar.

Marjorie's Travel Sandwich

Woman Connected to Recipe: Marjorie S. Turner

Submitted by Neil Brookshire (Marjorie’s grandson)

---

About Marjorie:
She is my grandmother. She is 98 years old, and she has lived an incredible life. She instilled a good deal of her love of adventure in me.

My grandmother values freedom, exploration, education, and what an individual can do to make an interesting life (to name a few things).

About Marjorie's Travel Sandwich:
As a child, during visits, she would often make this sandwich for an easy lunch.

As an adult, when I visited, she always made this for a driving home snack.

She is the only one I know to put celery in a tuna mix. It gives it a nice crunch.

It is one of those things I associate with her, my time with her, and the conversations and adventures we have had over the years.

---

INGREDIENTS

• 2 slices whole grain bread

• Tuna

• Mayonnaise

• Dijon Mustard

• Celery

INSTRUCTIONS

Drain the tuna.

Add desired amount of mayonnaise and dijon mustard.

Chop celery and add to mix.

Spread over bread.

Wrap.

Drive.

Remedios' "How to Preserve a Husband"

Woman Connected to Recipe: Remedios Abinoja Yu

Submitted by Tracy Yu Stronsky (Remedios’ daughter)

---

About Remedios:
All moms are special. My mom is special because of the tremendous amount of effort she puts into being a part of my life, and really not just me. She forges connections with all those she loves in the most special ways. My 11-year-old is an avid reader, and she reads the same books as her so she can discuss them with her. She trades recipes with me so we can share kitchen stories. She’s always checking in. She’s always present.

About Remedios’ “How to Preserve a Husband”:
It’s impossible for me to choose a recipe (ya know, one that produces actual food) that my mom has passed down to me, for two reasons.

First of all, my parents are from the Philippines. In the Philippines, they did not cook. They both grew up in households where there was a cook, or two, which is very commonplace.

When they came to the United States in 1971 they learned to cook together. They still cook together. Always.

Which brings me to reason number two. My parents are a cooking team. If my mom starts a dish, then my dad finishes it. I have never seen them cook solo. And, all their recipes are in their heads and in their hearts. They’re constantly evolving are impossible to write down.

Just today I was cooking a traditional Filipino dish called chicken adobo. I called them to confirm that the recipe I had clipped from a newspaper had their seal of approval. My dad spoke first and changed the ingredient amounts at least three times, noted that some ingredients were optional, and told me to “add a little water”. When I asked him how much was “a little“ he did not give me a straight answer. Then my mom chimed in only to change the ingredient amounts two more times. They both called me twice each to check on the progress of the chicken adobo. And when it was all said and done what did I learn… I needed to add more water.

This “recipe” was actually hand written by my mom and given to me on my wedding day (photo below). It’s the closest thing I’ll ever receive from my parents that constitutes a “recipe”.

---

INSTRUCTIONS

Dear Trace,

Hi sweetheart, it’s me who care so much about you. That’s why I thought I’d send you this recipe - it’s from my cookbook. It’s unique but proven very effective. So here it is.

1. First, use care and selection. Get one that is not too young, but tender and healthy. If you choose one recklessly it may not keep.

2. Don’t put in hot water. This makes them turn sour. Sweeten with smiles and spice, with patience. All varieties will respond.

3. To assure a wonderful consistency, stir gently, never beat. And don’t leave unattended for long periods of time.

4. To add delicious flavor, sprinkle generously with praise and appreciation. The poorest specimen may be improved if you follow these instructions and will keep for an unlimited number of years in any climate.

5. Remember: Frequent exposure to cold temperatures has been known to damage this dish permanently. Keep a small, steady flame going at all times.
   

Love,
Mom
Say hi to Leon

Dorothy's Creamed Corn

Woman Connected to Recipe: Dorothy (Moon) Becker

Submitted by Amanda Becker (Dorothy’s granddaughter)

---

About Dorothy’s Creamed Corn:
I didn't have the opportunity to get to know my grandmother very well, as we often lived far away from my grandparents, so seeing her handwritten recipes and simple instructions gives me some insight into the kind of person she was....and makes me feel some kind of connection to her.

---

INGREDIENTS

• 1 can creamed corn

• 2 eggs

• 2 T butter

• 2 T flour

• 1 C milk

• 1/2 t salt

INSTRUCTIONS

Make a cream sauce with the above ingredients - add the creamed corn.

Grease a pan and bake for 45 minutes (350 degrees).

Donna's Colorado Breakfast Casserole

Woman Connected to Recipe: Donna Sutton

Submitted by Katie Lazansky and Mary Jo Bode

---

About Donna Sutton:
Donna was a joyful person who loved to cook. Her home in the mountains always had the smell of wonderful food. She hosted tamale parties, where she taught us how to fill and fold with style. She always had specials ingredients that we had never seen, and always tons of butter.

Donna made everyone feel welcomed and loved in her kitchen. One of the most important lesson that Donna taught us was how to live fully, even when you know that your time on Earth is very limited.

Throughout the five years that she fought ovarian cancer with all that she had, she loved us. We cooked for her then, as it was a language of love and support.

---

INGREDIENTS

• 8 slices fresh bread, cubed

• 2 lbs. pork sausage, browned and drained

• 2 c. cheddar cheese grated

• 1 (4oz) can mushrooms, drained

• 3 or 4 eggs, beaten

• 3/4 tsp. dry mustard

• 3 c. milk

• 1 can cream of mushroom soup

INSTRUCTIONS

Placed cubed bread in greased 9x13 inch baking dish.

Layer browned sausage over bread and sprinkle with cheese and mushrooms.

Combine the eggs, dry mustard and 2.5 cups milk. Pour over bread and sausage mixture.

Cover and refrigerate at least 3 hours or overnight.

When ready to bake, combine soup and remaining half cup of milk. Pour over casserole and cover.

Bake at 350 degrees for approximately 1.5 hours.

About half way through baking time, take cover off. Casserole may be stirred when baking.