My last post about nuts generated some buzz within the family. My brother Geoffrey from Maryland shipped out the walnut crescent Baci Cookies he had made to his three sisters. Our sister Mary in Maryland received hers first, sister Helen in Vermont a few days later. Out here in Wyoming, the little package didn’t arrive until 7 days after he mailed them.

Oddly, each sister called me daily to see if mine had arrived yet and what I thought of them. Hmm. Something is up.

It might be a touch of sibling rivalry. My sisters, Mary and Helen, usually get together to make the cookies. Geoffrey beat them to the punch. Were they jealous? That didn’t seem likely, as I would expect that they felt more relieved to be off that duty.

When I opened the package of cookies, I immediately brewed a cup of tea for a tasting. Different. Another bite. A distinctive strong aroma. These were not your typical Baci cookies. Akkk! He used black walnuts!

There are significant differences between black walnuts, Juglans nigra, and English walnuts, Juglans regia. Black walnuts are native to central and eastern North America. They are an essential part of the forest ecosystem, affecting whatever grows around them due to juglone, a chemical released by the tree’s root system that is toxic to nearby germinating plants. Home gardeners carefully limit plantings anywhere near a black walnut tree, as the toxin affects most plants' root and stem systems.

The common walnut originated in Eurasia, where it was known as a Persian walnut. British colonization distributed the nut to the Americas, becoming known as the English walnut. This variety is a lot easier to crack than the native black walnuts, long a staple of the indigenous people who used the nuts in breads, soups, and boiled as a beverage. They also used the husks and bark in medicine, as the black walnut is antimicrobial and antifungal.

The flavor of the black walnut, compared to the common walnut, is distinctive. Some say that it is an acquired taste. The black walnut has an earthy, tannic quality that is very assertive. They have the highest protein level of any tree nut and Vitamin A, iron, minerals, and fiber. Their polyunsaturated fatty acids are antioxidants that help reduce the risk of cancer, diabetes, and heart disease.

Foraged from wild trees, black walnuts are hard from the get-go. Removing them from their green husk is a particularly difficult task, often involving repeatedly running over the green balls with a vehicle. Next, the walnut inside has to dry out to crack and extract the meat, which is much more convoluted than the shell of cultivated common walnuts. It’s a labor of love. But those who love black walnuts are happy to do that. My neighbor BJ used to spend her winter nights cracking the nuts and picking out the nutmeats for her daily oatmeal. I helped her once; then, I learned my lesson.

Common walnuts are cultivated and bred to have thinner, more “crackable” shells, though they are widely available already shelled. They are very easy to add to your diet, in cereals, as a snack, or tossed onto salads at dinner. According to research at UC Davis, the common walnut is rich in ALA alpha-linolenic acid, an omega-3 fatty acid that is anti-inflammatory and helps protect the heart. Walnuts also improve cognitive function and boost the gut microbiome to improve digestive health. Add in lowering your risk for certain cancers and you have a superfood.

So, how did my brother’s nut cookies compare? I must admit that I like the version made with common walnuts better. The richer black walnuts overwhelmed the little cookie, and though they might be healthier, they were not the taste I was accustomed to. I called my cousin Barbie in Ohio to ask if she thought Baci used black walnuts in her cookies and breads. “Oh no,” she said, “she wouldn’t have done that. There were black walnut trees all around the property, but she bought bags of walnuts in the shell. The black walnut taste is too strong.”

There you have it. Geoffrey purchased black walnuts to make the cookies because he wanted more “walnut” flavor. The other sisters agree that they will have to take the task back in the future. These did not cut it for them.

While I had my bro on the phone, I asked him if he had Baci’s Nut Roll recipe, and he sent it to me.

That is something that I have been working to master for about 30 years. I’m close, but still, it’s not what I remember. Baci’s was more a bread than a dessert, though the nut filling was sweet. Why didn’t I pay more attention in that kitchen in Ohio that smelled faintly of coal ash? I was a kid. And why didn’t she write it down? If she had, it would have been in Polish. I’m left to muddle through. But the first batch of four Nut Rolls was very good, though they split and the filling oozed. I’m still learning. It’s just hard when you have to teach yourself.

At least we are eating lots of walnuts and getting those health benefits. Who cares about the calories? Not Iris!

Every day is a holiday, and today is a very special one. In addition to being my sister’s birthday (Happy Birthday, Helen!) it has been designated National Noodle Day by the influencers behind the National Day Calendar. October 6^th shares this distinction with National Coaches Day, National German-American Day, and National Mad Hatters Day, so many things are working behind the scenes. But I’m focusing on the Noodles, because –ta da!--I am now marketing noodles. This is my coming out post.

This golden opportunity popped up last month when our son Joe saw one of his friend's posts on Linked In. Riley Gibson was looking for a food writer and recipe developer for a company that he and his brother bought on September 1^st. In his first email message, Riley described his venture—a company called Grandma’s Frozen Noodles that has been in business since 1961 in Arvada, Colorado. The noodles are made with fresh, wholesome ingredients on machinery that dates back to the 1950s—my own era. Was I interested? Very!

After our initial email exchange, I went out directly and found some of Grandma’s egg noodles in the freezer aisle at my local Broulim’s grocery store. I wondered—how did I never know these existed? I have spent my entire life trawling through grocery stores, but I never knew that egg noodles existed in a frozen state.

Frozen egg noodles are very different from dried egg noodles. They are in the same league as fresh noodles, with a substantial and chewy texture and a springiness to the bite. They are unlike the slithery types of dried noodles you can slurp and swallow in a gulp. They require some attention to chewing in a very pleasant and satisfying way. They are worthy of your homemade, delicious chicken broth. Old fashioned, but with the instant gratification of a freezer product. You can always have them on hand.

My first experimental dish at home was Haluski, the Polish noodle and cabbage staple that I remembered from my own grandma’s kitchen.  Noodles were often on the menu at Baci’s kitchen, though I was very young and didn’t understand Polish, so I lost some of the lesson. I remember the visuals, the action, and the taste. I remember the rolling and cutting and then the separating of the strands. I remember the sautéing of the onion, garlic, and cabbage, until lightly browned, and then adding the noodles and mixing it all together. So satisfying for a such a simple dish.

My new job promoting noodles is a match made in heaven. It reminds me of my roots and allows me to use this product creatively to encourage more people to come to the table.

Happy Noodle Day from Grandma’s Frozen Noodles and from G-ma.  Check out the Grandma’s Frozen Noodle website for more delicious recipes and information about  NOODLES.

Haluski (Polish fried cabbage and noodles)

Makes 6-8 servings

8 tablespoons unsalted butter

1 medium yellow onion, sliced thin

1 small (about 2 pounds) head of cabbage, quartered, cored, and sliced

3 cloves garlic, minced

8 ounces (or more) frozen egg noodles, cooked

Salt and pepper to taste

1. In a Dutch oven or large pot, melt the butter and add the onion and cabbage.  

2. Cook for about 30 minutes over medium-high heat until the vegetables are soft and starting to brown. Add the garlic and cook for a few minutes more.

3. While the vegetables are cooking, boil the noodles according to the package instructions. Remove them from the heat while slightly underdone, as they will cook a bit more with the vegetables.

4. When the noodles are done and the cabbage is soft and starting to brown a little, add the noodles to the cabbage.

5. Season to taste with salt and pepper and cook together for a few more minutes.

We are still at the beach in Stone Harbor, so the food and drink options remain rather simple to keep the heat index down. We were lucky to be gifted with our neighbor Phil’s catch of the day on three occasions—two gifts of seabass fillets and one of flounder—and the best treatment for fish that fresh is to cook it as quickly and as simply as possible.

For John’s birthday, we had a happy hour at our nephew Josh’s rental on the bay, which he shares with his girlfriend Molly and a changing cast of friends and family members. Featured was a very fruity sangria and a Lee’s Hoagie tray. Yes, I am cheating, but it’s okay on vacation. Even the cake was from Dairy Queen and surrounded by packaged Tastykakes. Nothing takes the sting out of turning 73 than reverting to the familiar foods of childhood.

For this post, I want to feature the most unusual dish I saw and enjoyed last month. Pascale Chaveriat prepared it for us when she landed in our neighborhood the week before the McCombie wedding.

We were loosely connected on a What’s App thread, and I welcomed her the day she arrived. The next morning, I rode my bike around the corner and dropped off scones as a welcome gift. Within an hour, she sent an invitation to dinner that evening and assured me there was no need to bring anything—just come and be a guest.

We did that! We enjoyed the 5-minute stroll to their Air BnB, greeting neighbors curious about French visitors.

Pascale had hinted that she would prepare a “cheese quiche,” but she presented a masterpiece of Camembert and pastry threaded with ham. She described how she rolled out the dough with a can since there was no rolling pin. The wine that her husband Pierre chose to accompany the dish was a red Rhone that paired perfectly with the creamy and salty nature of the dish. It was a spectacular presentation, and we appreciated her effort.

After the cheese and into the second bottle of wine, she served a simple Romaine salad with a light dressing. A medley of strawberries, raspberries, and blueberries completed the dinner, and we chatted into the night, making plans to check out area farmers’ markets before trundling off to home and bed.

Our lucky connection with the Chaveriats continued through the week, though Pierre had flown to Chicago for work. Pascale and I visited our local Boalsburg and Belleville Amish markets.  I speak no French, but she was completely fluent in English. However, the primary tongue that we shared was the love language of food.

We had another food conversation on Friday night when our mutual friend, Jeanne Murphy, arrived with champagne to celebrate, which made Pierre’s eyes light up. Veuve Cliquot reminded him of his glory days in the service in France. It got the party started. Pascale made savory goat cheese, zucchini muffins, and chocolate muffins. Tuscan Bread and Roquefort Grapes, my French friend Nathalie’s favorite, were also on the menu. We hiked to the big stones at the top of the hill in Oak Hall Park and celebrated with friends. It was a beautiful evening and just the start of a conversation that I hope will last a long time.

CAMEMBERT TO BE SHARED

This is Pascale’s recipe for the spectacular cheese dish she made our first night together. I knew then that we were speaking the same language.

Makes 4  servings

-       12 thin slices of cured ham or fig chutney

-       1 egg yolk

-       1 camembert

-       2 doughs (frozen puff pastry or pie dough can be substituted for the homemade pastry, though not if you are French)

-       Chia or sesame seeds (for decoration !)

For one dough : (The recipe will need two batches of this dough_

-       2 cups flour

-       3.5 oz softened butter

-       1 teaspoon salt

- a small amount of cold water, starting with a tablespoon or so

Cut the butter into the flour and salt, and add the water until you get a dough.

-       Preheat the oven to 400°F.

-       Roll out the first dough and place the camembert in the center.

-       Place the raw ham all around the camembert  

-       Moisten the edges well and cover with the second dough, pressing well.

-       Cut out a disk of the same size as the camembert on the top

-       Brush the dough with the egg yolk

-       Cut strips (with scissors !) and twist them on themselves.

-       Sprinkle with sesame/chia seeds

-       Bake for 20 minutes.                  

Our travel back from Wyoming was swift this time. We flew, instead of driving and coming back to sea level gradually. We drove up to Jackson in snow on Wednesday morning and that night we were breathing the sweet fragrance of white lilacs by our back door in State College, PA.

Our vivacious pod of friends had lots of weekend plans. The Kentucky Derby was on Saturday and Cinco de Mayo on Sunday, so party party. And it is morel season here, so John crawled around the woods for most of Friday and came home with a trayful. So many things to savor in the rich Mid-Atlantic.

Cinco de Mayo is an opportunity to celebrate Mexican heritage much like St.Patrick’s Day provides an occasion to toast all things Irish. The May 5, 1862 victory of Mexico over France in Puebla is a dim memory, even in Mexico, but beer distributors embraced the holiday in the 1980s to sell product and it has. Cinco de Mayo rivals the Superbowl in beer sales.

But my spirit of choice for the holiday is tequila, specially made into a craft cocktail with lots of sour notes to complement rich guacamole and salty chips. It’s a match made in heaven.

With our four food-centric couples, the Cinco de Mayo dinner party proved Oscar Wilde’s words true—“Moderation is a fatal thing. Nothing succeeds like excess.”

Hosts Nina Morgan and Sam Hargrave provided a bright venue and a Creamy Green Chicken Enchilada dish as well as Jalapeno Cornbread and Guacamole. Joann and Bob Dornich brought Hakurei turnips and carrots with a tasty dip and a Cucumber Salad with cilantro. Kim Tait and Bob Anderson arrived with a marinated flank steak ready to grill and served it with a Rice and Kidney Bean Risotto that they topped with grilled scallions and lots of lime and cilantro. The Dornich’s fresh pineapple with berries and lemon bars made for a sweet finish.

The Corr’s contributions included two recipes from a young Mexican woman I used to work with in Longmont, CO at the Kitchen Store. Chef Ximena Castro went to culinary school in Mexico City and taught classes at the store until the pandemic hit and the store closed. She now lives in Texas with her husband Gerardo and two small children and I’m sure she is still cooking up a storm. Ximena’s recipe is posted on the Longmont, CO Foodie Friends website by Denise Milligan and is used with permission.

Her Pork Refried Bean Recipe was a hit, especially with Bob Dornich, since it was the one dish that didn’t have cilantro besides the Cornbread. Her Salsa Roja, with roasted Roma tomatoes, was delicious and bright with cilantro. I made a shrimp recipe based on one from Rick Bayless’s book Authentic Mexican that had 10 cloves of garlic —and some cilantro—also a Napa Cabbage Slaw with—yes—cilantro!

Frijoles Puercos – Refried Beans with Pork

(1)

1 pound/2 ½ cups dried pinto beans, cooked  (see link below)

half an onion, diced

1-2 cloves garlic, minced

OR substitute canned pinto beans (see Tips)

1-2 Chipotles in Adobo, with sauce

6 slices bacon, cut into one-inch pieces

1 pound Chorizo, removed from casings, if needed, and break into small pieces

(2)

1 large onion, diced

2 slices garlic, peeled

Vegetable oil (small amount) as needed

Salt to taste

10 ounces Chihuahua Asadero, or Oaxaca cheese (sub mozzarella if necessary). Shred.

(3)

Prepared Tostadas (store-bought)

Sliced avocado

Shredded lettuce

Diced tomato

Minced cilantro

Salsa—red or green or both

Onion—sliced

Jalapeno

Crema

OR—Serve as a dip with tortilla chips and salsa

Steps

1. Prep all ingredients

2. Cook (1).  Drain, reserve liquid.  https://www.allrecipes.com/article/how-to-cookpinto-beans/  OR -- See Tips below.

3. In a blender or food processor, blend cooled beans with chipotles and part of the reserved bean liquid til smooth and creamy

4. Sauté bacon in a large, deep skillet until halfway cooked.

5. Add chorizo to bacon and sauté until meat is nearly done

6. Add (2) to the meat mixture and cook til the onion is translucent and the meat is browned and crumbly

7. Don’t drain fat from meat unless it’s excessive.  Add bean mixture to skillet with meat.  

8. Stir mixture over medium heat, scraping the bottom of the skillet and adding a little oil or water as needed until the mixture is cooked and has thickened a bit.

9. Add cheese to the mixture, and stir over medium heat until melted. (Or top with cheese, like I did, since it took some tracking down to find it)

10. Serve warm as dip, or as tostadas with any combination of (3)

TIPS

1.        For cooking beans:  No need to sauté or cut up / mince onion and garlic.  Just peel, cut off ends, and toss into pot with raw beans.

2.        Canned beans are fine if you’re in a hurry. For 1 lb Dried Pinto Beans = approx 4, 15oz cans beans.  Drain, and reserve liquid to add as needed.

Note: I struggled to find the right cheese here in Central PA and made do with a Queso Blanco and a grated Cotija which formed a nice crunchy top. Any cheese would be fine.

Cinco Sour

Makes one quart to be served over lots of ice

1 cup tequila

½ cup Triple Sec

½ cup Tait Farm Lime Mint Shrub

1 ½ cups freshly squeezed grapefruit juice

½ cup lime juice

Or individual (makes a 6-ounce drink or divide into two glasses and top with sparkling water to make two drinks)

2 ounces tequila

One ounce Triple Sec

One ounce Tait Farm Lime Mint Shrub

One and a half ounces grapefruit juice

One half an ounce of lime juice

Fresh mint

Lime wheel

Pour ingredients over lots of ice to serve and garnish with mint and a lime wheel. No cilantro in this one.