Tag Archives: recipes

Happy Birthday! Love, New Zealand

What I love about old family recipes is that there is usually a story. Over time, the story inevitably gets diluted. The handwriting gets smudged, the facts get a little flour on them, the names become a mystery. But the story always ends the same. “This is a food I know.” And with time-traveling delight, these are the recipes that keep our traditions strong, and the tale of the person who made it before us, tangible. In my family history book, there is a cake. And you can be sure there is a story.

Marjorie Catley, Melrose, MA 1940

My Grandmother, Marjorie Cattley, 1940

New Zealand is a far away, mythical place for most of us. For my Grandmother, it was home the first few years of her life. While I don’t know the whole story, I know the parts that have helped me understand who I am and where I get my strength and independence. It is the story of Great-Grandmother Lucretia Cattley, who alone, in 1919, packed up her 4 children and a few keepsakes, and crossed a giant sea from New Plymouth, New Zealand, to a small town called Melrose, in the State of Massachusetts. Without a husband to speak for her, she convinced a local bank to lend her enough money to buy a house. With a meager income from odd jobs, she made payments of 50 cents a week to the man at the bank, and alone, she paid for that house, and in it, she raised her 3 daughters, Amy, Eleanor, and Marjorie and her son, Henry.

I love that story.

Surviving the adventure across the sea is a recipe for New Zealand Birthday Cake. My Grandmother’s handwriting on an otherwise neatly typed card in her recipe box states that this is her Grandmother’s recipe. How many women in my family wrote that recipe down, or recited it in a kitchen far away to be made on someone’s special day? That’s a lot of years in one cake pan. At least five generations of my family, and nary a birthday has been celebrated without it.

Birthday Cake

Happy Birthday to us! November 27th, 2004

My beloved Grandmother is gone now, but for 32 years she and I shared a birthday. Every year she made the two of us the New Zealand Birthday Cake, and never once, did she forget to tell me where it came from. Everything, including the recipe, had been committed to memory, and the most important task in making the cake was telling the story. Last night, for my father’s 63rd birthday, my sister made the cake and the story was shared again. And all of those women were sitting with us for a slice.

There are no directions on this recipe card, save a scribble from my Grandmother that tells me to cream the first 3 ingredients together, and that 3/4lb of something equals 1 1/2 cups. I have always used my Grandmother’s 9×13” pan. The comment from my Mother is that this is one of the driest cakes she’s ever had the “pleasure” of eating. At the risk of altering the story, I am experimenting with cooking times – thinking that if I increase the temperature and significantly reduce the time in the oven, it may not be so “pleasurably” dry. No matter what, this story always ends with gobs of plain white frosting and homemade vanilla ice cream.

Grandma Cattley’s New Zealand Birthday Cake

¾ lb butter or shortening (1 ½ cups)
¾ lb sugar
4 eggs
4 cups sifted flour
1 tsp baking powder
1 tsp lemon juice
1 tsp mace
1 tsp salt
¾ cup milk
1 jar of citron and ½ cup nut meats
Bake at 340 degrees for 1 ½  to 2 hours.

Find your recipes and share their stories.
Happy Birthday, Dad!

Love, Gal Foodie

Irish Soda Bread is Good for You.

It’s one of my favorite food-oriented events, St. Patrick’s Day. It’s also a “holiday” that makes me laugh at my own country, because only us Americans celebrate it with a fervor not seen since the Gladiators entertained Rome. It’s our big excuse to leave work early and show back up the next day with a story about playing pool with a deaf man in zooba pants and a raging hangover (well, I guess St. Patrick’s Day has stiff competition with Cinco de Mayo). And of course, everybody is Irish on St. Patrick’s Day.

I’ll admit it. I’ve had my share of pub crawling on this very day – dodging work, wearing green and sporting a button or two declaring my desire to be kissed based on my heritage. I am, in fact, quite a bit Irish. My red hair, freckles, pale skin and name are the first giveaway – and a black and white photo of Nana Murphy on the lap of my Great Grandparents, fresh off the boat from Roche’s Point, has led me back to County Cork once already in my lifetime.

Irish Soda BreadAlas, lassie, since we’re all a little Irish today it would only be fitting to drink a little Guinness and bake a little Irish Soda Bread. This is one of my favorite family recipes. I got it from my cousin Molly, who got it from her mother, Sara, who got it from her Grandmother somewhere in between County Cork, Ireland and Boston, Massachusetts. I’ve modified it slightly to be a little healthier and heartier (at this I give you the mischievous look of a leprechaun who just told you a tricky limerick). And suggest it be eaten warm, and completely saturated with sweet cream butter.

Murphy Family Irish Soda Bread

5 tbsp unsalted butter
3 cups whole wheat flour
1 1/2 tsp salt
1 tbsp baking powder
1 tsp baking soda
3/4 cups sugar
1 cup dried currants
1 3/4 cups buttermilk (No buttermilk on hand? See my cool sub below)
2 eggs, well beaten
1 tbsp caraway seeds

Directions
1. Smear 1 tbsp butter evenly in a 10″ cast-iron skillet. Line the buttered skillet with wax paper. (The skillet is pretty important here, but a round baking pan will work)

2. Sift dry ingredients together. Add currants to dry ingredients and toss well to coat.

3. Melt 2 tbsp of butter and whisk together with buttermilk and eggs. Add to the dry ingredients, along with the caraway seeds, and mix just until blended, being careful not to over mix.

4. Spoon batter into the skillet and dot the top with remaining 2 tbsp. of butter. Mmmmm. Butter.

5. Bake at 350 for about 60 minutes until golden brown. Cool slightly before removing from skillet and cooling completely on a rack. Or, cut it into wedges and serve it warm. With lots and lots of butter.

Buttermilk Substitute: Instead of using real buttermilk, which can be hard to find, and harder to use up if you don’t need much, try this: Add 1 tbsp of white vinegar or lemon juice to a cup of milk and let it stand for 5 minutes. I used this trick with skim milk for my bread today and it worked great. You’d never know the difference! (Although I wouldn’t dare you to drink it straight!)

I needed to speed this recipe up today to expedite to the eating part, so I threw the wet ingredients into my KitchenAid Professional 600 Series 6-Quart Stand Mixer and whisked them well, then changed to the paddle and tossed in all the dry ingredients, starting with the flour. I mixed on medium speed until just combined and then spooned it into the prepared skillet. It came out just as good as it always does, but I could sense my Grandmother rolling over in her grave because I didn’t sift…

Today, may the road rise to meet you feet first. And for the sake of tomorrow, stick to overindulging in the soda bread. It’s good for you.

~ Gal “Ali” Foodie


Banana Bread from Far and Away

Can you find us?

Can you find us?

My friend Darcy and I have known each other since we were 9 years old. We met every summer for a week of camp on Lake Cobbosseecontee, in West Gardiner, ME. All the way through our senior year in high school we looked forward to that week of late night giggles, days of swimming and singing, and building friendships that grew stronger as we grew older.

Eventually we moved away, formed new lives and new friendships. When I made the move from Seattle back to Mount Desert Island in 2005, where Darcy grew up, I wasn’t sure if she was still here, or if any of my friends were still here. It had been nearly 15 years since I last saw most of my camp friends. As I sat reading the local paper one morning, I came across an article about an artist on the island named Darcy Stillman. She made mirrors out of the island’s rocks and shells. Could it be her? An artist? There was an email address at the end of the article, and sure enough, a reply came back… “Yes! It’s me!! Let’s go swimming!”

Ali & Darcy aboard the O'Day Tempest Curlew

Ali & Darcy aboard the O'Day Tempest Curlew

How does this have anything to do with food, Gal Foodie? Well, it has a lot to do with food. As our friendship rekindled, so did the opportunity to share our talents as adults with each other. Darcy had become a teacher at the local high school, and an avid baker and artist. She was forever delivering loaves of bread, homemade granola and the like to my doorstep. When I had surgery, she showed up in her pajamas early my first morning home alone and stayed with me, nursing me back to health with her homemade chicken soup, breads, and smoothies. When she bought a motor boat that summer to island hop for her art-rock-hunting endeavors, I got a very excited call to meet her on the upper town dock with sandwiches for an island picnic. And when I finally bought my own sailboat, it was Darcy who brought lunch for the inaugural sail. We spent many an afternoon cruising the harbors and inlets of Mount Desert Island – a treat for anyone who loves this place as much as we do.

Darcy filled out an application for the Peace Corps and was accepted. She was headed to South Africa for 2 years. I received a frantic call her last day on the island. She was in panic mode. I had lived in Ecuador and traveled all over the world, and remembered well this feeling of sheer anxiety. I packed up breakfast and proceeded to pack up Darcy. As we sorted clothes, I recounted the story of the The Poisonwood Bible
, one of my favorite books – reminding her that no matter what you bring, it’s going to be the wrong thing so get over it quick, and be prepared to adapt. I couldn’t think of a better candidate for this kind of experience. I cried all the way home that day. I was really going to miss my friend. And I was scared for her too. However, Darcy can jump into anything with the gusto and enthusiasm of a pack of church ladies preparing for a Sunday supper. She was going to move mountains over there no matter what she did.

Aletuke, South AfricaThanks to the internet, she and I chat daily via Facebook IM. I am always prying her for info on what she is eating, cooking, seeing and doing. The customs and traditions there are so rich, and like our own, often revolve around the camaraderie of cooking together. She has fully immersed herself in it, and in true Darcy form, is bringing her own traditions to her village as a way to bridge the cultural divide and make new friends. When I asked her to send me a recipe from her village of Aletuke, she sent me way more than that. This recipe is Darcy in all her glory – baking, teaching and sharing.

Over the years, living through many a Maine winter, I have grown to love the joy of baking, especially bread. I could say that one of my signatures as a friend is showing up when least expected with a wonderful loaf of bread. Why bake one when you can bake two and give one away?

Now I’m a Peace Corps volunteer in South Africa. I live in a rural village and continue to fascinate the people around me with my baking. There are no fancy flours or seeds to drop into my bread so I find myself baking a lot of banana bread. Why? Because the ingredients are few, cheap, easy to find and there is never a shortage of old bananas. So I continue to bake an extra loaf and give it away. There is no better feeling then showing up at someones home and handing them a fresh baked loaf of banana bread. Their smile and energy are all the thanks I need.

Now I’m teaching the people I work with how to bake and they are teach the orphans we work with how to bake. But we are teaching them to make two, not one loaf at a time and we decide as a group who to give the extra loaf to. It’s a beautiful process to be a part of.

Far and Away Banana Bread
Makes 2 Loaves

Cream together:
1/3 cup shortening (or margarine, I can’t get shortening here in SA)
2/3 cup sugar (I usually use a 1/2 cup)
Beat In:
2 eggs
Add:
1 3/4 cup flour
2 1/2 tsp baking powder
Mix most of the way then add:
1 1/4 cup mashed banana.

Banana tip:  When you have ripe bananas beyond eating throw them in the freezer. When you have enough, make banana bread.  Bananas from the freezer are juicier.  Drain off most of the extra water and add a little extra flour to thicken batter.  This will make a little extra batter to add to your mini give away loaf.

Grease an 8X4 in. bread pan and a mini loaf pan.  Divide batter appropriately and bake at 350 for 50-60 min. Check the mini loaf after 20-30 min. for it will bake faster.

From childhood to adulthood, life experience teaches us a simple lesson: Make two and share. One is silver and the other is gold.

~Gal Foodie

Darcy Stillman’s Blog of her Peace Corps Adventures can be read at http://darcystillman.blogspot.com/