Minding My Peas and Mushrooms

I miss the way my grandmother used to say "mushrooms." It was "mushroonz" with a hard "n." I don't know why she pronounced it that way. Maybe it was a Rhode Island-Italian mash-up. Maybe it was just her.

When she was alive, I never missed an opportunity to remind her of it: "Hey, Nan, whatcha cooking over there? Some peas with mushroonz?" I'd say, suppressing a giggle. Invariably, she'd reply, "Ooh, you're so fresh." Then she'd make me sit down with her and eat some. Although I didn't like peas and mushrooms, I always liked Nan's, slick with butter and speckled with black pepper.

Even since Jeff and I moved away from Rhode Island 15 years ago, I've been cooking Nan's recipes — Italian chicken and escarole soup, Pizzelle Cookies, her famous Easter pies — and saying words like she did (well, only when I'm home). I'm not making fun of her. It's just the opposite: It's a way to remember her and talk about her.

The other night I had a pot of cooked fresh peas and mushrooms resting on the stove top. When Jeff came home from work, he walked straight to it, scooped a spoonful into his mouth, and said, "Mmmm.... good peas and mushroonz just like Nan's."

Yup, just like Nan's.

How about you? Did you grandmother or other loved one have funny ways of pronouncing words or doing things? I'd love to hear about them in the comment section below. 

Peas and Mushroonz (or Mushrooms)
Makes 4 servings
Printable recipe.

2 tablespoons butter
1 shallot, diced (about 1/4 cup)
1 (10-ounce) bag of sliced mushrooms
2 cups fresh peas (about 10 ounces)
Salt and freshly ground black pepper

1. In a large non-stick skillet over medium-high heat, melt butter. Add the shallots and cook 2 to 3 minutes, until soft and translucent. Add the mushrooms and cook 5 to 6 minutes or until lightly browned all over. Add the peas and cook 2 to 3 minutes, if you like them al dente like I do. If you prefer them softer, then cook them longer. Season generously with salt and freshly ground black pepper. Enjoy.

Since it's fresh pea season, here are more peas recipes you might enjoy:
Spring Pea Guacamole recipe from Everyday Southwest
Sweet Peas Hummus recipe from My Man's Belly
Orange Spiked Peas with Dill recipe from Food Blogga
Spring Pasta with Fresh Peas recipe from Arugula Files
Fresh Peas with Vegan "Bacon" recipe from May I Have that Recipe?
Warm Three Pea and Radish Salad recipe from Food Blogga
Creamy Minted Fresh Pea Almond Soup recipe from Healthy, Happy Life
Lemony Pasta with Fresh Peas, Ricotta and Mint recipe from Food Blogga
Spring Salad with Dandelion Greens, Asparagus and Fresh Peas recipe from Sass & Veracity

Thinking of Dad this Father's Day (Plus, a Give-Away)

As I was thinking of what to write about for a Father's Day post, I started to recall the times I talked about my dad on this blog. Turns out, it's a lot of times. So, rather than create a new story, I'm going to share some of the spark some good memories of you and your and dad. And, to dads everywhere, thanks, and Happy Father's Day.

There's a give-away too! 

In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know. 

Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.

Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!

Lobster So Big, You Could Put a Saddle on It and Ride It

See a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.

How to Make Italian Pepper Biscuits

My dad share's his perfect pepper biscuits for my Christmas cookie round-up.

What's In Your Basement?

My attempt at an intervention regarding my dad's obsession with stockpiling food. 

How to Roast Peppers with Jerry Lewis

Dad + Jerry Lewis + bushels of peppers = Labor Day celebration

How to Make Pizzelle Cookies in 5 Easy Steps

Buddy may be the Cake Boss. My dad is the Pizzelle Boss.

Hey, Dad, I Finally Like Spaghetti Squash!

A story about my dad's overzealous appreciation to spaghetti squash.

Bring Back the McDonald's Shamrock Shake

Me: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them. 

Patriots Pizza

One of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:

pizza and football.

Fire Up Your Imagination by Grilling Unusual Foods

Chances are good that you'll be firing up your grill this Memorial Day weekend, you and 71% of Americans. Chances are also good you'll be grilling hot dogs, hamburgers, steak and corn. But how about grilling some unusual suspects, like watermelon, sweet potatoes, even cake?

You can. Find out how in my latest article for the San Diego Union-Tribune, "Fire Up Your Imagination," which includes recipes for:

Italian-Inspired Grilled Pound Cake

Grilled Chipotle-Lime Sweet Potatoes

Smoky Grilled Guacamole

Spicy Grilled Watermelon, Cucumber and Jicama Salad, pictured below

What foods do you love to grill? Please share with us here or online at the U-T! 

Photo credit, FCC, mccun934.

How to Make Healthy, Homemade Veggie Chips

Curried Sweet Potato Chips

We know we need to eat more vegetables. The challenge is to do it with flavor and variety. So we've become creative.

Put all your vegetables in a blender, pulverize and serve. There's a booth at my local farmers market dispensing cups of green slop to devotees of that religion. I've tried it. I haven't converted.

Another approach is to chop up whatever you find in your vegetable drawer and put it on lettuce. This is more viable but looks and tastes an awful lot like salad, something that's been around for a while.

Or, take a mandoline to your vegetables, toss with olive oil and a dash of salt and serve them hot alongside a sandwich as chips. This vegetables-as-chips innovation has gone viral and can be found in grocery stores, restaurants and food trucks across the country. I've leapt onto this bandwagon with both feet.

Please click here to continue reading the post at NPR.org and to get recipes for Curried Sweet Potato Chips, Chili-Lime Plantain Chips, Kale Chips, Simple Salted Beet Chips and Smoked Paprika Carrot and Parsnip Chips.

Kale Chips

Mother's Day 2012: Memories of Sunday Suppers with My Mom

Mom and Me, 2012

Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.

When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.

Click here to continue reading this post. 

Spring 2012 Fashion Trends: Color Block and Raw Beet Salads

According to Glamour magazine, one of this season's most wearable fashion trends is cheerful color block. Another colorful fashion trend is raw red beet salad. Wouldn't you love a dress this color?

Raw beets are nutrition powerhouses: They're packed with folate, fiber, potassium, and vitamin C. In this salad, they're tossed with protein and fiber-rich lentils and a zesty lemon vinaigrette, making it a satisfying and stylish vegetarian meal. If you really want to be cutting-edge, then make it vegan by omitting the feta cheese.

Raw Beet, Lentil, and Pistachio Salad
Makes 4 servings
Printable recipe.

2 large red beets, washed and peeled
2 cups cooked brown lentils
6 Kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons pistachio nuts
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
Zest of 1/2 lemon
1 tablespoon chopped fresh rosemary
Salt and black pepper, to taste

1. Using a cheese grater or a food processor with the appropriate attachment, shred beets. Place them in a medium bowl. Add cooked lentils, olives, feta, and nuts, and lightly toss.

2. In a separate bowl, whisk olive oil, vinegar, lemon juice, lemon zest, rosemary, salt, and black pepper. Pour over lentil-beet mixture. Serve at room temperature.

You might also enjoy these beet recipes:
Pickled Beets with Feta recipe from A Thought for Food
Chilled Corn and Golden Beet Soup recipe from No Recipes
Fresh Beet, Feta and Pistachio Salad recipe from Worth the Whisk
Warm Bulgur Salad with Beets, Fennel and Oranges recipe from Food Blogga
Red Rice Salad with Roasted Beets, Cherries and Nuts recipe from The Perfect Pantry

Espresso-Maple Pulled Pork and Egg Breakfast Burritos

Are you planning to go out for brunch this weekend? You may want to stay home and cook instead. Here's why: Espresso-Maple Pulled Pork and Egg Breakfast Burritos. Yes, they're as good as they sound.  Actually, better. The dark, roast-y espresso flavor contrasts deliciously with the sweetness of the maple syrup of the saltiness of the pork.

I suggest serving these pulled pork breakfast burritos with a mug a strong cowboy coffee or a colorful tequila sunrise. Whatever makes you happy. Cause isn't that what Sundays are all about?

Get the recipe here!