Sunday, April 19, 2009
My Cookbook Collection/Addiction/Fascination and a recipe for POLENTE
This is a photo of my cookbook collection. A collection that has already been scaled down.
I collect cookbooks. I love them.
Sometimes I will grab 3 or 4 cookbooks, lie down on the sofa and read recipes. And highlight the interesting ones that I need to try. I may make little notes of ingredients I would add or take away.
I can get transported when my nose is in a good cookbook. It is so relaxing.
Well ,I have many favorites, for many reasons.
I love to purchase church cookbooks (those ladies know their stuff!) and community cookbooks, because those usually are tried and true favorites and I am rarely disappointed when I make anything within them.
I also purchase a cookbook when Big AL and I visit other towns, states or communities on our little pleasure trips. It becomes a souvenir I can actually USE!
This is my very favorite because of sentimental reasons.
It belonged to my grandmother, Amelia.
THE best Italian cook.
It was her cookbook, from 1926. She used it throughout her life, and it is well worn. It has become a cherished keepsake in my home.
Upon closer inspection, you'll see her handwriting and some scribbling by one of her sons when he was a small child. Possibly my Dad's "artwork."
The sign of a good recipe in a well used cookbook is a food blot on the page!
Grandma was known for her excellent cooking skills. Everything was made from scratch.
My favorite recipes of hers when I was growing up were :
POLENTA, served with stew beef, marinara sauce and grated Parmesan
Gnocci (potato dumplings)
Italian Rice , served with boiled chicken
Pizelle Cookies ( A Christmas tradition)
Oh, how I miss her cooking.
Her cookbook brings me closer to her.
She would be so proud to know I was making one of her recipes, and even happier if she knew I was sharing it with all of you.
SO, in her memory,I give you my Grandma Amelia's POLENTE
1 T. salt
1/2 stick butter
3/4 box yellow cornmeal
2 qt. warm water
Mix cornmeal with water and salt. Stir until smooth. Set over Med. heat, stirring constantly until it comes to a boil. Simmer about 25 minutes. Stir every 5 minutes: add butter before removing from heat.
Cook stew beef chunks in chicken broth till done, then add beef to your favorite Marinara sauce and pour over top of Polente. Sprinkle generously with Parmesan.
So, tell me. What is your favorite cookbook and why?
Feel free to share a favorite recipe in my comment section, or email it to me at: firstname.lastname@example.org if you would like it featured in a post.