homage to Nancy: maryland crab soup

Birthday Homage to Nancy Siegel
Spicy Goodness!

Today's post features one of my favorite flavor cravings - Old Bay Seasoning.  We lived on the Chesapeake Bay during my adolescence so I am blessed with a trove of happy seafood memories ... pulling crab pots from the pier, chicken-necking in a quiet cove from a small boat, dragging our 'haul' up the hill, making a fragrant bath over the stove in our garden shed, laying newspaper on the picnic table, emptying a bushel of spice-covered crabs, cracking them open, pitchers of iced tea, packages of Saltines, busy fingers, the hum of happy conversation and debate ... I can almost taste it.

Later, while living in Baltimore, I developed a friendship with a remarkable woman, Nancy Siegel.  Nancy's vitality and passion made her a mentor for many and I have been blessed by knowing her and her family.  We shared heartfelt conversations and memorable moments, many taking place over a table covered in brown paper and the remnants of a happy meal of steamed crabs.  These outings were a kind of evolution from girl-time in college ... to what would be my adult version of 'girls' night out'. Intimate conversations over dinner with Nancy almost always began with a bowl of Maryland Crab Soup.

Channeling one of my most treasured friends on her birthday, I embarked on this Southern Maryland tradition and it was a great mood booster! Even though we live far away from each other and it has been years since we shared a meal of this regional favorite, our friendship is a foundation of the woman I am today.  So this post celebrates Nancy and the amazing stories we've shared together.  Happy Birthday, Nancy!


Maryland Crab Soup
adapted from Saveur

Ingredients:
1 yellow onion, peeled and diced
evoo
pinch of kosher salt
2 stalks celery, trimmed and diced
3 carrots, peeled and diced
2 yukon gold potatoes, peeled and diced
1 c green beans, trimmed into 1" pieces
1/2 head of cabbage, diced
1 c frozen corn kernels
1 c frozen peas
1 package frozen lima beans
4 T Worcestshire Sauce
2 T Old Bay Seasoning
1.5 T dry mustard
pinch of red pepper flakes
1 28 oz can whole tomatoes, crushed with your fingers
7+ c water (I filled the tomato can 3 times)
2 bay leaves
1 lb jumbo crab meat
s/p to taste


Directions:



1. Heat a large soup pot.  Drizzle evoo to cover the  bottom and saute the onion over medium heat with a pinch of kosher salt. While it softens, chop the remaining fresh vegetables and add to the pot as you go.

2.  Now add your frozen veggies and the seasonings: Worcestshire sauce, Old Bay, dry mustard, and pepper flakes.  Stir distribute and let the flavors meld (1-2 minutes) before adding the tomatoes.  I crush & tear with my hands. You could also use diced tomatoes.

3.  Add the water (you could use broth - but the soup has great flavor without it), bay leaves and bring to a boil.  Then reduce the heat and simmer for about 30 minutes.  Taste - add salt and pepper as needed and make sure potatoes are cooked through.  Then add your crabmeat.

4.  Simmer for another 15 minutes or so and serve.  I like mine with a few Saltines.  Jeff likes his with some Goldfish floating on top.

5.  This batch is huge - share with friends! Enjoy!

homage to Joe: steak dinner

homage to Joe - steak for dinner!

Today's post is dedicated to my beloved father-in-law, Joe Stump, because this week would have marked his 66th birthday.  We lost him in 2008 but there is not a family celebration or holiday that we don't feel his absence.  Joe was a warm, funny, energetic and loving family man.  He had a gift for storytelling, practical jokes and most of all, for empathy. You would often find him outdoors - with projects, golfing, gardening, biking, boating, etc. He loved to entertain and spend time with family and friends. Many an evening took place on a porch or patio watching over a grill and laughing together.  A classic meal with Joe would begin with cocktails and crudite, and end with Nana's mushroom rice and a nice, big steak. So tonight, we'll pay homage to Joe with that menu and a toast - to a wonderful man who's influence remains a loving force for our family.

cheers to Dad!

Today I'll share with you the homemade spice mix that Jeff and Ryan made to season our steaks.  (Joe was a big fan of Lawry's!)

Savory Steak Seasoning

Ingredients:

2 t salt
2 t paprika
1 t freshly ground black pepper
1/2 t chipotle chile pepper (we used McCormick's)
1/2 t garlic powder
1/2 cumin (could also use coriander)
(you could add cayenne for more kick)

Directions:

Mix together and season both sides of your steak.  You can do this up to a day in advance (storing in the refrigerator) and the flavors will deepen. Leftover seasoning will keep in an airtight container for a few months. This recipe can easily  be doubled or tripled.  This batch was more than enough for our four filets. These would be great on the grill and that is how we began. But it was so cold and windy that we finished inside on a grill pan.

PS  The steaks were wonderful; I'm amazed that both our boys can devour their own.  And we shared wonderful stories of Papa.  A great way to remember him and to begin a season where appreciating each other is so important.

homage to Kate: peanut butter cookies

best with milk

Today's post is an homage to my mother, on her 72nd birthday.  My mother is a strong, spiritual woman who has lived her life with a passion for education, literature, storytelling,  nature and nutrition. She is a well-loved (now retired) school teacher and I often reflect back on all the things she accomplished in any given day - while juggling a career and family.  While my mother was passionate about fresh fruit, veggies and fresh seafood - she was not fond of elaborate meal preparation or long hours in the kitchen.  (Often resorting to cereal for supper when my father was away on business! -  How wise she now seems!)  As such, the dessert she would make most often was not a cake or a pie ... but these delicious peanut butter cookies.  The recipe is straight from the only cookbook she ever owned, The Joy of Cooking. Click here for a glimpse into this book's amazing history.

Happy Birthday, Mom!


Classic Peanut Butter Cookies
from the Joy of Cooking

Ingredients:
1/2 c flour
1/2 t baking soda
1/3 c unsalted butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
1 c peanut butter (we use creamy)
1/2 t vanilla

Directions:


1. Pre-heat the oven to 375 degrees.

2. Whisk together the flour and baking soda to combine. Set aside. (I did this in advance and left out with the butter.)

3. Beat the butter and two sugars together until well-blended.

4. Add the egg, the peanut butter and vanilla.  Then stir in the flour mixture until blended.  Shape into 1-inch balls and arrange on cookie sheets, about 2-inches apart.  Press flat with a fork (see my picture).

5.  Bake for 10 minutes (I do one sheet at a time because my oven doesn't always cook evenly.)  Let stand briefly then transfer to a rack to cool.

Enjoy!