Superblog Directory / Listing Details
User Menu


Listing Details
ID: 33
Title: Noshtalgia -
Description: A place where food and memories come together to make a meal that lasts a lifetime. Noshtalgia is a family friendly place with recipe, stories and unique links for food related shopping.
Category: Food and Drink: Recipes
Link Owner: tfjules
Date Added: April 13, 2007 12:05:53 AM
User Rating: Rated as  0.00 out of 10 (0 Votes)
Rate this site | Report
Number Hits: 7
Site Traffic
Last 5 Posts
My Grandmother Left Chuck at the Supermarket

This recipe is for my grandmother who accidently picked up a London broil rather than a chuck roast at the supermarket and hadn?t a clue on how to prepare it... My grandmother usually makes her chuck roast by baking it for several hours in either onion soup or cream of mushroom soup. This is always served with either rice or mashed potatoes and a nice salad on the side. It is one of our favorite comfort meals that we always look forward to again and again.

Easy London Broil

1 (2 lb.) piece of London broil or Flank steak
1 tbsp. salad oil
2 tbsp. chopped parsley
1 clove garlic, chopped
1 tsp. salt
1 tsp. lemon juice
1/8 tsp. pepper

Remove fat from meat and wipe with a damp cloth. Combine all ingredients. Brush 1/2 of the mixture over the meat. Let it stand 45 minutes.
Place steak, oil side up on lightly greased broiler pan. Broil 4 inches from the heat for 5 minutes, turn steak and brush with remaining mixture. Broil steak for another 4 to 5 minutes; let rest 5 minutes before slicing to retain most of its juices.

Twenty-one Years Later.....

My Mother and I

My mother never thought that she would live past the age of 49 which was the age her mother was when she passed away. My grandmother Lena had non smoking related emphysema; she was born with very weak lungs. My mother was only 11 years old when she watched her mother struggle for her last breath, a tragic experience for anyone much less an eleven year old child.
My mother started smoking at the age of 16 and by the age of 30 she smoked between 2 and 3 packs a day. During these years the fear of dying at 49 had subsided somewhat, at least until the time she started to feel poorly and was diagnosed with emphysema, she was 45 at the time. It was at that moment her past fear returned and she was certain that fate had stepped in and that she was down to 4 remaining years. Her fear was so great that it infected me with the same feeling of impending doom. The next few years her health remained stable, her birthdays came and went without incident as we nervously awaited the infamous birthday number 49? was almost as if birthday number 48 was a cliffhanger like the ones on TV. You?re nervously waiting to see what will happen next but you have to wait until the next season to find out. It was a very long year and each day in September seemed never ending. September 29th came, birthday number 49 we celebrated in our usual family way. My mother went to bed that evening and awoke to a sunny day on the 30th exhaling the fear that had shadowed her life for so long.
It is now 21 years later and we just celebrated her 70th birthday. In those 21 years she has battled emphysema, breast cancer, lung cancer, an enlarged heart, spinal arthritis and a few other ailments here and there. Through all that her mind is relatively sharp, her spirits good and her ability to laugh and enjoy life very much in tact.
We had a picnic lunch for her in the cafeteria of the nursing home; we had grilled white and red hot dogs, bratwurst, celery fritters, assorted salads and a chocolate cake. It truly was a day to celebrate, my mother had such a good time??..Happy Birthday Mom.

Celery Fritters

8 celery stalks
1 cup of flour
2 beaten eggs
Salt and pepper to taste
1/4 tsp. of oregano
1 clove garlic, minced
1/4 c. water
1/4 c. grated Parmesan cheese
1 cup of oil

Wash and chop celery into 2 inch pieces. Mix flour, eggs, salt, pepper, oregano, garlic, water and cheese and mix well. It will have the consistency of pancake batter.
Heat oil in skillet or deep fryer (use more oil). When hot, dip celery in batter and carefully drop into hot oil and fry until golden brown. Drain on paper towels and serve hot.

Cockeyed Response

My great aunt Mimi had a tendency to get tongue tied now and again which led to a lot of laughter and some very funny memories. There was the time that pussy willows became pissy willows but nothing beats what came out of her mouth during one of our summer vacations in Canada. While in Canada we always went to this one restaurant in Belleville Ontario that was known for their sticky garlic ribs. The sauce was black as tar, very sweet and very garlicky. They never served these as a meal only as an appetizer which was always disappointing. So during one of our annual visits to this restaurant while waiting for our appetizer of ribs, we perused the menu trying to decide on an entr�e. My aunt Mimi thought that their Glazed Sockeye Salmon sounded very good and waited her turn to place her order. The waiter by the way was a very young Asian gentleman who spoke very broken English. Now it is my aunts turn to order, she looks at this young man and says; ?I see that you have Cockeyed Salmon on the menu?. This young man for what ever reason took offense and said;? No Cockeyed anything lady, our fish fresh, eyes good. No Cockeyed, no Cockeyed?! While we were all hysterical laughing the poor waiter just looked at us disgusted and confused like we were some wacky tourists.

Bourbon Glazed Salmon

1/2 cup of bourbon
1/2 cup of virgin olive oil
3 Tbsp. of soy sauce
3 or 4 thick salmon fillets or steaks (each about 8 oz.)

Preheat oven to 450 degrees

In small bowl, combine bourbon, olive oil and soy sauce and whisk until blended. Wipe salmon with damp paper towels. Line baking pan with aluminum foil and place salmon skin side down. Brush salmon with basting mixture and bake, uncovered, basting 2 or 3 times, until fish flakes easily when tested with tip of small knife, 15 to 20 minutes.
In small saucepan, bring remaining basting mixture to a boil over medium high heat. Reduce heat and simmer 3 to 4 minutes.
With spatula transfer salmon fillets to dinner plates and serve basting mixture on the side.

Longing for Bora Bora

My friend Chrissy longs to lie on the beaches of Bora Bora with nothing more to do than motion to her own personal bronze Adonis to bring her yet another margarita. I know, it sounded pretty darn good to me as well; luckily Chrissy has been kind enough to include me in this longing for relaxation in paradise. I look forward to the possibility but for now am content to just daydream about it.
The more that her and I got talking about this magical place the more I wondered about the food there. The cuisine of the island is internationally renowned for its fresh fish, exotic fruits and vegetables which are prepared with a Polynesian influence and a touch of French flair.

POISSON CRU - The name of this dish is pronounced "PWAH-sun croo"

1 pound fresh Ahi Tuna, diced or cut in thin slices (may also use halibut)
1/2 cup carrots, shredded
1/2 cup scallions, thinly sliced
1/2 cup tomatoes, diced, plus slices or cherry tomatoes for garnish
1/2 cup cucumber, small dice
1/2 cup red bell pepper, small dice
1/2 cup fresh coconut milk (canned may be substituted)
1/4 cup lemon or lime juice, freshly squeezed
1/2 ? 1 teaspoon Tahitian vanilla extract (or to taste)
salt and pepper to taste
parsley or chives for garnish


Mix the tuna and lemon or lime juice together with salt and pepper. Allow to marinate several minutes, or until the tuna begins to look "cooked." Mix the vanilla with the coconut milk, then combine the balance of ingredients, season to taste and serve.
This recipe will serve two as a main course or four as an appetizer.

Pod People

This is quite the favorite dish in our house these days it is requested at least a few times a week. I made over a pound of snow peas done up this way yesterday and they are already gone. This makes a great vegetarian meal with the addition of tofu for some added protein.

Snow Peas and Water Chestnuts

1/2 to 3/4 pound of snow peas
1/2 cup sliced water chestnuts, canned
2 large cloves of Garlic sliced thin
3 tbsp. vegetable oil
2 Tablespoons of Oyster Sauce
1 Tablespoon of Fish Sauce

Remove the tips from the snow peas and remove the strings, heat oil in frying pan and saut� the garlic. Add the snow peas, sliced water chestnuts Oyster sauce and Fish Sauce cook for 10 minutes.

We eat this as a vegetable dish but feel free to add beef, pork, shrimp or chicken.

Home   Submit   Blog   Contact
Powered by: PHP Link Directory
Template by: Emillie Paid Directory and Romow Web Directory
Thumbnails by