Tag Archives: recipes

Marilyn Monroe’s Stuffing

CALIFORNIA, UNITED STATES - MAY 1953:  Marilyn Monroe on patio outside of her home.  (Photo by Alfred Eisenstaedt/Pix Inc./Time & Life Pictures/Getty Images)

Maybe more famous now then during her lifetime, Hollywood starlet, Marilyn Monroe seems as at home in the kitchen as she did on the silver screen. Auctioned off during a 1999 sale of her personal effects at Christie’s, heralded two well used cookbooks and a set of bright yellow enameled Le Creuset pots and pans. She had a love affair that fans never knew of, she was a kitchen goddess, long before it became a “thing” to be.

I know that today, for many, is a day of preparation and if I was at home celebrating Thanksgiving with my family, we would already be in the kitchen working away on family favourite’s and much loved recipes.  In case you are looking for something new this year or haven’t quite finalized that Thanksgiving menu, I thought I would share this little recipe.

Marilyn Monroe Stuffing Recipe

This recipe, like a recipe from your grandmother or mother, is scrawled on letterhead from an insurance company, probably the nearest thing she had to hand. Recipes written on the back of receipts or in the margins of a book always seem to me, the best kinda recipes! And like many old recipes I have, there is not a clear step-by-step directive, but you can still follow along or hazard a guess at her meaning. However, the NY Times Cooking section has researched and refined her scribbling in to an exact recipe and I shall include that below, in case you don’t have the time or inclination to decipher this yourself.

{Recipe Image From “Fragments: Poems, Intimate Notes, Letters by Marilyn Monroe”}

Marilyn Monroe’s Stuffing, Matt Lee and Ted Lee

INGREDIENTS

  • A 10-ounce loaf sourdough bread
  • ½ pound chicken or turkey livers or hearts
  • ½ pound ground round or other beef
  • 1 tablespoon cooking oil
  • 4 stalks celery, chopped
  • 1 large onion, chopped
  • 2 cups chopped curly parsley
  • 2 eggs, hard boiled, chopped
  • 1 ½ cups raisins
  • 1 cup grated Parmesan
  • 1 ¼ cups chopped walnuts, pine nuts or roasted chestnuts, or a combination
  • 2 teaspoons dried crushedrosemary
  • 2 teaspoons dried crushed oregano
  • 2 teaspoons dried crushed thyme
  • 3 bay leaves
  • 1 tablespoon salt-free, garlic-freepoultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
  • 1 tablespoon kosher salt, plus more to taste
  • 1 tablespoon pepper

PREPARATION

  1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
  2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
  3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
  4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing. To serve as a dressing, pile about two quarts of the mixture into a 9-inch square baking dish and bake at 350 degrees until the top is evenly browned, about 1 hour.

St. Patty’s Day Pinning

Jennifer Michie St. Patty's Pins

1. St. Patrick’s Day Clover Crown // Oh Happy Day
2. Printable Leprechaun Mini-Cupcake Toppers // Oh Happy Day
3. Mini Rainbow Balloon Arch // Oh Happy Day
4. Traditional Irish Coffee // Style Me Pretty
5. Green Candygrams // A Pretty Cool Life
6. Surprise In-side Cupcakes // Betty Crocker

{Pinned to: The Wearin’ O The Green // Follow me on Pinterest HERE}

Happy Pi Day!

Jennifer Michie Pi Day 2015 1

Happy Pi Day! We’re nerds and we’re okay with that, so today we made a pie. This year’s choice was a black bottom oatmeal pie that I saw on Smitten Kitchen this week. I made a few changes, as I used my favourite pie crust recipe and I took her substitution suggestion of switching karo syrup for golden syrup as I always keep that in the pantry. Karo syrup is not always the easiest thing to find here.

It was scrumptious! After a late dinner date we came home and had a slice with some ice cream! Heaven!

Jennifer Michie Pi Day 2015 2

Dolly Parton’s Banana Pudding

Dolly Parton

I LOVE banana pudding. I don’t think I could call myself Southern, if I didn’t. I also happen to adore Dolly Parton. She is a spitfire country woman for sure! While cruising through Pinterest tonight on my way home, I saw a picture of her, which led me to her banana pudding recipe! What could be better to beat the Monday blues than a little bit of sunshine yellow banana pudding?

The meringue topping would be an interesting twist, I’m more of a sweet whipped cream kinda gal, but if Dolly likes it, I’ll give it a whirl!

The recipe from her cookbook Dolly’s Dixie Fixin’s, is below and the original article can be found at AnOther mag.

Pudding

1 box of vanilla wafer cookies
4 large firm, ripe bananas, sliced
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1 large egg
Yolks of 3 large eggs
1/4 cup butter or margarine
1/2 teaspoon vanilla extract

Meringue Topping

Whites of 3 large eggs
1/2 teaspoon granulated sugar
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract

Method

1. Pre-heat the oven to 350 degrees F.

2. In deep dish toss the cookies and bananas to mix well; set aside.

3. In a large saucepan combine 3/4 cup of sugar, flour and salt, beat in milk until blended and smooth. Bring to boil over medium-low heat and cook for 1 minute, stirring constantly. Remove from heat.

4. In small bowl beat egg and egg yolks, adding 2 – 3 tablespoons of the hot milk mixture. Stir egg mixture into saucepan and set over a low heat. Cook for 2 minutes, stirring constantly until mixture is hot but not boiling. Stir in the butter until melted. Remove from heat and stir in 1 teaspoon of vanilla extract. Pour mixture over cookies and bananas in casserole.

5. To prepare the meringue topping beat the egg whites, sugar, lemon juice and vanilla extract together until stiff peaks form. Spoon the mixture over the top of the pudding and bake for 15 minutes until top is golden.

I Scream! You Scream! We All Scream for Ice Cream!

It’s been pretty hot lately! We have been eating a lot of cold things to stay cool and I have been very inspired by my ice cream Pinterest board. Here are just a few things that have caught my eye:

Jennifer Michie Ice Cream Pins

1. Blackberry Pie Frozen Yogurt: Amanda K. By The Bay
2. Cherry Almond Ice Cream Cake: Love, Life & Sugar
3. Copycat Baskin Robbins Mint Chocolate Chip: Something Swanky
4. Classic Vanilla Bean Ice Cream: Drizzle & Dip
5. Blueberry Pie Milkshake: Saveur
6. Lemon Meringue Pie Ice Cream: Your Home Based Mom
7. Tangerine Sherbet: Shutterbean

{Don’t follow me on Pinterest already? Click HERE}
{Ice Scream! You Scream! We All Scream for IceCream! board HERE}

Summer Squash Pizza

Jennifer Michie Summer Squash Pizza

I love vegetables! One thing I truly miss living in London is the roadside vegetable stands and pop-up Farmer’s Markets that exist in the South. The places you stop by on a hot Summer day, the vegetables still warm from being picked out of the fields. A Southern staple is yellow squash. I have not been able to get it in England until recently. Last year we noticed that Whole Foods was selling it and like crazy people we stocked up.

This year, I have done the same. Stocking up, slicing it and throwing it in to the freezer, so we have it as a side dish or to throw in to soups, pastas, risottos or in a vegetable medley. I picked some up on my way home from work on Friday and an idea started buzzing in my head. I knew just what I was going to do with it. Mr. Michie was on a school field trip on Saturday and I decided that I would make pizza for dinner. I have played around and around with this one particular dough recipe we like, making adjustments and tweaks and I have finally perfected it to satisfy our tastebuds.

I made the dough early in the day, so it had plenty of time to rise and just be. Before, Mr. Michie got home, I sauteed thin slices of yellow squash and cubes of pancetta. I also slowly cooked down an onion, till it was golden yellow and tender. Once he arrived home we got to work. I shaped the dough and brushed it with garlic oil and a little salt. We sprinkled freshly grated mozzarella over the top and then layered on onions, squash and pancetta. We finished it off with little dollops of ricotta, here and there. Once it was out of the oven it had a sprinkle of freshly chopped basil and some oregano.

It was wonderful. It was the taste of Summer in your mouth, the salty, the sweet, the savoury. It is most definitely a combination that we would make again.

{We have tried many different dough recipes over the years and this has become our favorite. I have made my own tweaks to the dough, but this is the recipe I used before I took the leap to start changing things: Annie’s Eats Homemade Pizza Dough}

5 Years Bloga-Versary

SAMSUNG CSC

Well May 5th came and went for me this year. I have to tell you that there are times where my working week gets the better of me! We are up by 5 and I am home past 6 every night and by the time we make dinner, do the dishes, have a few minutes to talk, do a few things around the house, speak to my mom or my sister or sometimes I’m lucky enough to speak to both, it is time to hit the hay before 5 o’clock rolls around again, because it comes around all to quickly.

I have so many things I want to share with you. I have yet to share with you about going to my Shibori Dying Class, or about visiting the Matisse Exhibition or the number of other things that flit through my head. I will get there. I just need to work harder on my work/life balance. It came to me last night that 5 years of being in this space came and went unnoticed by me this week.

When I started this space 5 years ago, I didn’t know where it would lead, but it has truly grown into its own. A year ago I moved into this new space that I call my writing home. I love the simplicity of my site. It is colorful, yet simply elegant, it lets me showcase my writing and photography without a lot of fluff and that is what I wanted it to be.

Thank you for sharing this space with me. Thank you for coming to visit me and read my words and view my pictures. I write for me, but it is nice to know that my writing not only touches my own soul, but you have shared with me that it touches yours too.

When I did think of writing about my 5 years of blogging the other week, I had made a Kentucky Derby Pie. It turned out perfectly. A slice was cut and fresh vanilla whipped cream was pillowed on to the top, but Mr. Michie stole a bite before I could get a picture.

So, instead of sharing that pie with you and recipe, I shall share a cake recipe with you, as cakes are a wonderful celebration of life. The image and recipe comes from the lovely Twigg Studios. The pie recipe I will share just as soon as I make another one. Pies should be made to share, but unfortunately, this one was just too good, we were greedy and devoured it ourselves before we could even give away a slice!

For the full Mandarin & Lemon Cake recipe and assembly instructions please visit Twigg Studios, HERE

Image pinned HERE

Biscuits

Jennifer Michie Biscuits

Nothing better than fresh biscuits and strawberry jam for breakfast! I made the lovely Carrie of Callie’s Biscuits, Buttermilk Biscuit recipe! The only thing that would have made them better would have been to enjoy them with a glass of iced tea on my own Charleston porch.

Happiness is…

I’ve included Carrie’s biscuit recipe below:

Callie’s Classic Buttermilk Biscuits

This is the recipe that started it all. Sitting in my mother’s kitchen and watching her prepare the pans of these highly sought-after, melt-in-your mouth bites of goodness for her catering business gave me the lightning bolt of inspiration for Callie’s Charleston Biscuits. It took some convincing to persuade my mother that a biscuit business was a good idea. She was under the impression that people still made their own biscuits! Once I convinced her that the art of biscuit making was far from a daily ritual for most, she warmed to the idea. I don’t think she ever dreamed that in a few short years, we’d be making 110,000 biscuits a month and I’d be featured on The Martha Stewart Show.

The beauty of this recipe is that biscuit making can be part of your family tradition. Just save it for a day when a little bit of a mess in the kitchen won’t derail the rest of your plans, because this dough is wet and sticky. If the dough gobs between your fingers with the consistency of pluff mud (what we in the South call marsh mud), don’t worry! That’s a good sign! Getting my hands dirty is part of the fun for me, but if you are a little more averse to gooey hands, you can certainly use a rubber spatula to mix the dough.

Makes about 10 (2-inch) biscuits

  • 2 cups self-rising flour (White Lily preferred), plus more for dusting
  • 5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
  • ¼ cup cream cheese, at room temperature
  • ¾ cup whole buttermilk (may substitute low-fat buttermilk)

1.      Preheat the oven to 500°F. Make sure the oven rack is in the middle position.
2.      Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.
3.      Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.
4.      Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.
5.      Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and the rolling pin. Roll out the dough to ½-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)
6.      Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.
7.      Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.

Note: You can freeze any leftover biscuits. To reheat, do not defrost. Wrap the biscuits in foil. Bake in a 400°F oven 25 to 30 minutes. Open the top of the foil for the last 3 to 5 minutes to brown a little on top.

{Please Note:  The recipe listed above is copyright to Callie’s Biscuits. I have eaten her biscuits at a number of events I have attended when at home in the South and was enraptured with their heavenly flavour and as any good Southerner knows, biscuits are a hot topic (no pun intended!), everyone has their favorite recipe and some are a closely guarded secret. I have a few favorites of my own and this is definitely in my list! This recipe was originally posted on the Design Sponge Blog}

Blueberry Pancakes

Jennifer Michie Blueberry Pancakes

We had lumberjack sized blueberry pancakes this morning for breakfast. They were heavenly! While the pancakes cooked, I worked on turning our leftover spicy carrot and celery slaw into a pasta salad. Made homemade pimento cheese and threw a couple of chicken breasts into a buttermilk marinade for the fried chicken I am making tonight in our new cast iron skillet!

Last night we made these buffalo chicken burgers, with a few minor changes. I used turkey instead since I can’t get ground chicken at my grocery store and I was so busy singing to a song I was listening too that I threw the chopped green onions in with the onions that were sauteing, instead of putting them in the slaw, but that was just fine. I also didn’t put any blue cheese in the slaw, but we did put cheese on top of the burgers, which I cooked in the oven and we toasted our buns so they would withstand the juicy slaw. So, I guess I really made more than a few changes.

Anyway it was delicious! So I made another batch of the slaw added it to the small amount that was left over, threw in some pasta and viola, pasta salad for our fried chicken picnic tonight! I love having cooking days where you can accomplish so much in a good space of time and this will help set us up for the week, because the first week back after a break is always a doozie!

Cast Iron Skillet Pizza

Jennifer Michie Cast Iron Pizza 1

Tonight is date night! And while I am still enjoying it, I just couldn’t wait to blog about dinner! I have wanted a Lodge cast iron skillet for ages, but in the many things that I always stuff in my suitcase to bring back to London, I could never truly justify putting a large heavy skillet in my suitcase, since all of my bags are usually marked HEAVY anyway. The skillet is where Mr. Michie drew the line.

My Nana has had her cast iron skillets for over 50 years and they are still beautiful! So, when I saw this gorgeous Lodge skillet at West Elm yesterday, it just jumped into my hands. Now, I broke all of my Southern upbringing rules today, because the first thing I should have been cooking in this pan was either fried chicken or a fresh batch of biscuits. I went to my Italian roots instead and the first thing we made was a cast iron skillet pizza.

It is a recipe I mentioned in my post yesterday. I used my favorite dough recipe from Annie’s Eats, although it isn’t quite her recipe any more. I have made it so many times and have incorporated elements from an Ina Garten recipe I like and some of my bread making techniques.

Mr. Michie made a delicious fresh sauce with wispy strips of basil ribboned through it, while I rolled out the dough. I was in charge of pizza making, he was in charge of pizza cooking. Now, just like the gorgeous Jessica, I don’t own a pizza peel either. So, we improvised, I wasn’t a Girl Scout for nothing!

Once the pizza hit the blazing hot pan, dinner went 1,2,3, literally! In 3 minutes we had dinner and you would have thought that we cooked it in a wood oven grill in our backyard, not in a cast iron skillet under the broiler!

It puffed up, some of the edges charred, the cheese was perfectly melted. We let it set up for a few minutes and then transferred it to our cutting board. Mr. Michie cut it and we couldn’t even wait to get it onto plates before we devoured the first slice. Oh My God! I don’t think we can ever go back to our normal pizza methods ever again! This was fantastico!

Jennifer Michie Cast Iron Pizza 2

On a side note there was a bit of smoke, so while Mr. Michie took care of the pizza, I had the front door ajar and was busily fanning our smoke detector. It was like an “I Love Lucy” episode in here for a few minutes. Also, one section of the pizza stuck to our skillet, so next time I might need to use a bit more flour. I managed to get it all out and after re-seasoning my pan, it looks as good as new.

What a perfect date night. The pizza was so good we never even bothered making the salad or opening the wine. We split a beer, listened to music and ate dinner by candlelight! What could be better?