Babushka Delight

As a child, Liz’s father did the bulk of the cooking in their home. Norm Robinson was a creative and resourceful culinary artist, never cooking from a recipe and always applying the creativity required when feeding a family on a meager budget. As a hungry child, when Liz began smelling tasty aromas waft from the kitchen she would consistently ask, “Dad, what’s for dinner?” And much to her chagrin he would he would respond, “Babushka Delight…and then insert a random number.” A variation of Baked Ziti would be called Babushka Delight #14 and Pork Chops and Rice entitled Babushka Delight #982…no rhyme or reason for the numbering system and never a dish or number repeated. Night after night, meal after meal, our table and stomachs were warmed with a series of meals made by a loving father each entitled Babushka Delight. As a child, anxious for dinner, Liz found his predictable answer a bit silly. Now, as an adult, when contemplating the daily questions, what shall we have for dinner?” she hears the trusted words of her father ringing clearly in her mind…”Well, tonight we are having Babushka Delight.”

Burke grew up working inside the delicious walls of a professional kitchen at his families business, Jacob Lake Inn nestled near the North Rim of the Grand Canyon. While standing on milk crates Burke joined his parents to help peel potatoes, crack eggs, flip burgers, and sling hash. Through this process Burke developed the confidence of a chef, the speed of a line cook, and the creativity of a working mans Iron Chef.

Growing up in a foodie family has real benefits for a newly married couple. For Burke nothing brings a bigger smile than the potential of a handful of chopped onion, celery, carrot, and garlic sautéing in a few hearty splashes of a fine olive oil…and Liz is more than happy to sample the tasty outcomes.

Together Burke and Liz enjoy nothing more than a fine meal shared with family and friends. In keeping with tradition of both families, Babushka Delight is a collection of their favorite recipes and culinary creations.


The Texas Rich’s

Sunday, January 16, 2011

SOUP: Potato Leek Soup

Thanksgiving Point's Potato Leek Soup

2 dried bay leafs

6 springs fresh rosemary or 2 tea dried rosemary

1 tea whole black pepper corns

3 tab olive oil

4 tab unsalted butter

4 celery talks - strings removed & diced

6 leeks, white parts, thinly sliced and well washed

4 shallots, minced

6 garlic cloves, minced

2 1/2 pounds potato's peeled and cut into 1 inch cubes

2 quarts chicken broth

1 cup milk

1/2 cup heavy cream


fresh ground pepper

1. Tie all herbs into cheese cloth sack and set aside.

2. Heat oil and butter in stock pot. Add celery, leeks, shallots, and garlic. Cook on low until soft, stir only briefly. DO NOT BROWN!

3. Add potatoes and chicken broth and spices. Bring to a boil and reduce to a gentle simmer.

4. Let simmer for about 20 mins and remove spices.

5. Working in batches use stand up hand held mixer and puree veggies in soup until half smooth, half chunky.

6. Place all veggies in sauce pan and slowly add cream, milk, salt and pepper.

This recipe is also found in the Martha Stewart 2000 cookbook.

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