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.

Enjoy!

The Texas Rich’s

Sunday, January 16, 2011

BREAKFAST: Crepes

Crepes

3 eggs

1 cup flour

1 1/3 cup milk

2 tea vanilla

2 tab sugar

1 tab oil

1. Beat eggs and milk together

2. Slowly add flour, sugar and oil.

3. Batter will be very think and not lumpy

Fillings:

Nutella

jam

lemon juice & sugar

fresh fruit

ice cream

bananas

apple sauce

CAKE: Apple Almond Tart

Thanksgiving Point's Apple Almond Tart

Apple compote:

6-8 apples

3 tab sugar

1. Set aside 2 apples for later.

2. Peel and core apples and cut into small chunks.

3. Put into sauce pan in 1 inch of water.

4. Cook over medium heat until tender with press of fork about 20 mins.

5. Mash cooked apples into chunky compote

6. Mixture should not be too runny.

7. Add in sugar.

Crust:

1/4 cup ground almonds

1/2 cup butter

1/2 sugar

1 1/2 cup flour

1 large egg

1 tea vanilla

1 tea almond extract

1. In a mixer combine almonds, butter, sugar, and flour.

2. Add in egg yokes only & extract

3. Blend well until dough holds together.

4. Press into tart pan w/ re-moveable bottom

5. Poke holes in crust.

6. Bake at 375 for 15 min or until golden brown.

7. Remove from oven and let cool for about 10 mins

8. Pour apples into baked crust

9. Cut remaining apples and arranged on tart.

10. Bake for 10 mins.

Can top with brown sugar and broil or carmel sauce.

MAIN: Mama Misha's Chicken of Dreams

Mama Misha's Chicken of Dreams

1 1/2 cup oil

3/4 cup soy sauce

1/2 cup lemon juice

1/4 cup W. sauce

2 tab dried mustard

2 1/2 tea salt

1 tea pepper

2 cloves garlic

1 tea lime juice - optional

1 tea horse radish -optional

1. Blend everything together until smooth.

2. Pour over boneless chicken breasts and let sit for hours

3. Grill or broil.

SOUP: Christie Barton Dickson's Gazapacho

Christie Barton Dickson's Gazapacho

6 cups tomato juice

1/2 onion minced

1/3 cup olive oil

1/2 cup wine vinegar

1/4 cup minced green pepper

3 tab chopped parsley

2 cloves garlic minced

1/4 tea tabasco

salt and pepper

8 chopped tomatoes

2 cups cucumbers, chopped

2 cups avocado, chopped

1. combine everything and chill

great with croutons and cheese

APPETIZER: Chunky Cheese Dip

Chunky Cheese Dip

2 cup mayo

1 30 oz pkg cream cheese, softened

2 cups shredded cheddar cheese

2 cans diced green chillies

1/2 cup finely chopped jalapenos

1 clove garlic, minced

1. Combine mayo and cream cheese in blender/mixer until smooth.

2. Add chilies, cheese, onions, peppers and garlic.

3. Beat until smooth.

4. Chill for at least 1 hour.

Serve with chips and veggies.

MAIN: Spinach Quiche

Spinach Quiche

1 9 inch Pastry crust

2 cups shredded cheddar cheese

2 tab flour

1 pkg (10 oz) frozen chopped spinach, cooked and well drained

1 cup milk

2 eggs beaten

3 slices of cooked crispy bacon, diced

1/2 salt

pepper

1. Roll pastry crust into 12 inch circle on lightly floured surface

2. Place 9 inch pie plate and flute edges and set aside.

3. Toss cheese with flour.

4. Add spinach, milk, eggs, bacon and seasonings.

5. Mix well and add to pie shell

6. Bake at 350 for 1 hour

MAIN: Mama Misha's Veggie Lasagna

Mama Misha's Veggie Lasagna

Red Sauce:

1. Saute onion, zucchini, mushroom, peppers, and other veggies in olive until tender.

2. Add jar of spaghetti/red sauce and let simmer.

White Sauce:

1. Cottage cheese (big container), chopped up fresh spinach, low fat shredded mozzarella cheese and parmigiano cheese, italian spices.

2. Mix together.

Layer red sauce, uncooked lasagna noodles, white sauce in deep dish. Top and bottom should be red sauce.

Bake at 350 for 40 to 45 min