17 minute read
Good Cooking
For Concetta, it was love at first recipe ... French toast
Story and photos By David Moore
Concetta Kreps has no inkling where she first tasted French toast, but it was probably back in the first or second grade. She loved it and, by golly, wanted to make some. Since her grandmother was not there at the time, Concetta turned to the number two cook in her life, her mother.
“She told me to get a piece of paper.”
Along with lined school paper, Concetta grabbed a red marker.
“I was sitting at the table and she was telling me how to make it. I was writing it as fast I could.
“I made it right then and there,” Concetta continues. “I knew I had just done something wonderful. If my family ever wanted French toast, I would make it for them.”
Her first cooking achievement was soon followed by making popovers. Similar to Yorkshire pudding, a popular English side dish for prime rib roast, Concetta found them easy to make.
She also found a lifelong calling.
“I started cooking and never stopped,” she laughs. “I still cook a lot for friends and consider it fun.
“I think the reason I was interested in cooking is that my grandmother used to entice me to cook with her when I was a kid. It was always fun when I cooked with her – always fun.”
Nancy and Louis Lovoy, Concetta’s parents, hailed from Birmingham where her mother’s family was long in the food business, whether it was owning convenience stores or wholesaling grocery companies.
When Louis and Nancy moved to Cooking and food have played a big part over the years in the family of Concetta Kreps. She continues to find joy in cooking for other people.
Cullman, they operated Central Grocery, a wholesale operation, along with a tobacco franchise.
“Everything in my early life has always revolved around the grocery business,” Concetta says. “If you tried to cook something and messed it up, nobody cared. There were another 34 cases of ingredients sitting there.”
They baked cookies by the laundry basket full, especially at Christmas.
“If we brought friends home for dinner,” she says, “it was never like, ‘How are we going to feed them?’ It was like, ‘Just get over here and help us cook!’”
The other side of her family in Birmingham was also long involved in the food industry, and her namesake, Grandmother Concetta Simonetti, was a great cook.
Concetta learned from her mom and grandmother, but found cooking more enjoyable with her grandmother; it was her favorite activity to share with her granddaughter.
“She was an absolutely, very talented cook,” Concetta says. “She was selftaught and cooking was her favorite thing to do besides spending time with her grandchildren. She never used a recipe. Once she read something, she memorized it and never looked at it again.”
Her mother, however, made the best coconut cream pie, Concetta adds. Her late husband, Gerry Kreps, said he’d never tasted one to beat it.
4 cups of imported basmati rice (Royal is an excellent brand) 1-2 medium russet or Yukon gold potatoes, sliced Salt ½ tsp. saffron threads, crushed ¼ cup vegetable oil 2 Tbsp. butter, chopped
In a container, thoroughly wash basmati rice in warm, but not hot, water. Turn several times and drain in a colander.
In a large pot with a fitted lid, half fill with water and salt it very well. Once the water comes to a rolling boil, add the rice and freely boil on high for 6 minutes,
BASMATI RICE WITH TAHDIG
(Persian potato and saffron rice) uncovered, stirring a few times. Drain rice, rinse in cold water and drain again.
Wash and peel the potatoes and cut into slices. Wash the pot and pour vegetable oil into the bottom of it. Line the bottom of the pot with one layer of sliced potatoes. Add the rice to the pot gently, using your hands to mound the rice. Using a long handled spoon, poke 4 holes in the mound reaching to the potatoes. Place chopped butter on rice.
Place a kitchen towel on the counter; center the fitted lid on top of the towel, pulling the sides of the cloth up to the lid handle. Place the cloth-covered lid over the pan of potatoes and rice and steam the rice on low heat for one hour.
Boil 1/3 cup water and mix in saffron threads. Remove 1 cup of the cooked, mounded rice, mix it with the saffronwater and set aside.
Remove the rest of the mounded rice to a serving platter.
NOTE: The rice and potatoes on the bottom will be crispy and brown – this is the tahdig, Persian for “the bottom of the pot.” Using a metal spatula, carefully remove tahdig and place around the rice on the platter. Scatter the saffron rice on top.
Toasted, slivered or sliced almonds and barberries or dark raisins may be added on top of the saffron rice.
Prior to get-togethers, they
Tdiscuss who’ll cook what. hough Gerry was six years Requests are often made for older, Concetta knew him nearly crowd-pleasing favorites. her whole life. “Wherever I go I have to make
“Since I was in first grade,” she cornbread dressing,” Concetta says. “He was the altar boy when says. I had my first communion. He’s in “I really don’t have a favorite,” my communion photo. Gerry was she continues. “I have a lot of an eighth grader and I was in the things I like to prepare, but no second.” favorites.”
In 1972, at age 18, Concetta A few of those include her graduated from Cullman High apple cake and Cornish hens. School. She was studying business Her reputation has made her at St. Bernard College when she a judge of baked goods at the and Gerry started dating. They Cullman and Lawrence County married in 1980. Fairs.
Gerry traveled a lot with As often as not, Concetta working for Canon, USA. Later simply cooks for the joy of giving in their marriage, they built the away food to shut-ins, friends or house on Lake George where Concetta’s mother kept the first recipe her daughter lucky neighbors. Concetta still lives. wrote and prepared, and later passed it on to her. “As a caregiver of my
He always enjoyed good husband during his illness, it was cooking. Gerry loved cooking as remarkable and much appreciated well, and was head of the kitchen doing, you want it to taste good and to look when friends brought prepared for the Cullman National Guard. A younger good, simply because you’re proud of what dishes to our home,” she recalls. “At times brother, Rickey Kreps, was the guest you are doing. it was difficult to prepare a meal and take cook in the spring 2015 issue of Cullman “When it tastes good and looks good, care of Gerry’s needs at the same time.” County Good Life Magazine. it’s a total winner.” She’s happy to pass that on.
Presentation of food is important, “That’s what I do best,” she says “I but Concetta insists that “joy” is a more It’s always fun when she gets together make it and give it away if I have time to important ingredient, even if cooking can, with her cousins in Birmingham. Not prepare a dish for friends in need.” at times, be tiring. surprisingly – considering their common Along those lines, above and on the
“You have to really like what you are background – they all love to cook. following pages Concetta shares here some doing,” she says. “I think attitude is very “We call ourselves chefs,” she laughs. of her favorite recipes ... important. If you enjoy what you are “Everybody is a chef.” G ood Life Magazine
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1 whole chicken, cut up, or 4-5 skinless breasts, fat removed, rinsed, patted dry. 4-6 pork chops, fat removed, rinsed, Lawry’s garlic salt Pepper 1 large onion, cut into thin slivers 1 15 oz. can tomato sauce 1 28 oz. can petite diced tomatoes 1 tsp. dried basil leaves (or fresh basil)
CHICKEN AND PORK PASTA
(An old-world country dish) patted dry.
Thin egg noodles Parmesan or Pecorino Romano cheese, grated.
Sprinkle both sides of chicken and chops lightly with garlic salt and pepper. Place chicken and chops in a large pan. Scatter sliced onions on the meat. Top with tomato sauce, diced tomatoes and basil leaves. Do not stir.
ROASTED CORNISH HENS WITH PERSIAN SAFFRON RICE TAHDIG
4 fresh or frozen Cornish hens under the loosened skin of the hens. Extra virgin olive oil Rub hens with olive oil. Sprinkle Lemon slices with garlic salt and pepper. Place small Small onions or sweet onion cut into pieces of onion cut into quarters, wedges lemon wedge/slices, several sprigs of Garlic salt fresh thyme and one clove of chopped Garlic garlic inside the cavity. Fold the wings Pepper under and place on a foil-lined roasting Lots of fresh thyme sprigs pan with a 1-inch high rim. Roast in a preheated 450° oven
Clean hens by rinsing in cold water. for 20 min. Reduced heat to 325° Soak in cold, salted water for one hour. and continue to roast until internal Rinse hens and pat dry with paper temperature reads 165° at thickest towels. Sprinkle the inside cavity with part of the thigh. garlic salt and pepper. Carefully loosen skin over the breast sections and thigh NOTE: This dish presents areas, and gently clip membranes beautifully. I prefer a fruit salad with between meat and skin. Use as much Cornish hens and basmati rice. Just my fresh thyme springs as you prefer preference.
Place a tight cover or foil over the top to seal the pan. Bake at 375° for one hour. Uncover and turn meat, stir all together. Bake an additional 30-45 minutes, uncovered.
Cook egg noodles and put some of the sauce over them (photo on left). Serve the chicken and pork (pictured above) over noodles. Top individual plates with cheese.
TUNA CROQUETTES
1 can of pink tuna, (good quality as nothing else will do) 1 egg slightly beaten 2 Tbsp. grated pecorino Romano or Parmesan cheese ½ cup dried bread, freshly grated 2 heaping Tbsp. of freshly chopped celery ¼ cup of mashed potatoes Salt and pepper to taste Dash of garlic salt
Drain and press liquid out of tuna before adding to the other ingredients.
Mix all ingredients together and shape into croquettes.
Fry in hot vegetable oil turning to brown all sides. Drain on paper towels.
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Romaine lettuce Red onion, thinly sliced
Dressing
1 large clove of garlic, pressed 1 tsp. dried oregano ½-¾ tsp. kosher salt ¼ tsp. coarse ground black pepper ¼ cup freshly squeezed lemon juice, strained ½ cup olive oil
GREEK SALAD
¾ tsp. Grey Poupon Dijon Mustard
Squeeze garlic with a press into a glass jar or re-sealable container. Add in the rest of dressing ingredients and shake well.
Store salad dressing in the fridge. Remove dressing from the fridge 10-15 minutes prior to using to warm up the solidified oil or run the jar under warm tap water.
ITALIAN STUFFED MUSHROOMS
12 large cup-shaped mushrooms 2 Tbsp. olive oil, approx. 1 medium onion, finely chopped 1 large clove of garlic, finely chopped ¾ cup of fresh, plainly grated bread crumbs, 2 Tbsp. fresh parsley, chopped 2 Tbsp. pecorino Romano or Parmesan cheese, grated Salt and freshly ground black pepper
Wash mushrooms well under running water and pat dry with paper towels. Remove and chop the mushroom stems.
Heat approximately 2 tablespoons of olive oil in a nonstick skillet and fry the onion and chopped mushroom stems gently for 5 minutes. Add the garlic and cook another minute.
Stir in bread crumbs and fry for 2-3 min. until crisp. Add parsley, cheese, salt and pepper to taste. Mix well and allow to cool a few minutes.
Lightly oil the base of a shallow oven-proof dish and arrange the mushrooms cup-side up in a single layer. Stuff the mushrooms with the cooled mixture. Cover loosely with a piece of foil and bake in a 375° for 25 to 35 minutes depending on size of mushrooms.
Enjoy!
NOTE: this recipe works well for all types and sizes of mushrooms. They may be served as an appetizer or side vegetable. Delicious with roasted beef, lamb or pork.
Toppings
Kalamata olives Pepperoncini peppers Feta cheese Croutons Anchovies (optional) Chopped tomatoes (optional)
WASHINGTON APPLE CAKE
3 eggs 2 cups sugar 1 cup Crisco vegetable oil 2 cups plain flour 2 tsp cinnamon 1 tsp. baking soda ½ tsp. salt 1 tsp. vanilla 1 cup chopped walnuts 4 cups thinly sliced, pared, tart apples (5 medium apples)
Beat eggs with a mixer until thick and light. Combine sugar and oil; pour into eggs with mixer on medium speed. Stir together flour, cinnamon, soda and salt. Add to egg mixture with vanilla and beat to mix. Stir in walnuts.
Spread apples in a buttered 9 x 13 x 2 pan. Pour batter over apples, spreading to cover. Bake at 350° for one hour. Remove from oven and cool completely. Spread with cream cheese icing.
Cream Cheese Icing
12 oz. cream cheese, room temperature ¼ cup melted butter 3 cups of powdered sugar * 1 tsp. lemon juice
Beat cream cheese until fluffy. Beat in melted butter. Add powdered sugar and lemon juice. Spread over cooled cake. Refrigerate.
PINEAPPLE AND CHEDDAR UPSIDE DOWN CAKE
1 20 oz. can unsweetened pineapple low heat until melted. Remove from slices, unstrained heat and add ¼ cup of puréed ½ cup brown sugar, firmly packed pineapple stirring until well blended. 2 Tbsp. butter Coat a 9-inch round cake pan with Vegetable cooking spray cooking spray and spread mixture in ¾ cup sugar pan. Cut remaining pineapples slices ¼ cup (4 oz.) cream cheese, room in half crosswise and place over temperature brown sugar mixture. 2 Tbsp. butter, softened Combine sugar, cream cheese and 2 egg whites softened butter in a large bowl. Beat 1 egg on medium speed until blended. Add ¾ cup plain flour eggs, one at a time, beating after 1 tsp. baking powder each addition. ¼ tsp. salt Combine flour, baking powder ¾ cup (3 oz.) sharp cheddar cheese, and salt. Add to creamed mixture finely shredded beating until blended. Stir in ½ tsp. vanilla extract remaining puréed pineapple, cheese and vanilla.
Drain pineapple reserving ¼ Pour batter evenly over pineapple cup juice. Place 3 pineapple slices slices. Bake at pre-heated 350° for and reserved juice in a blender and 45 minutes or until a tooth pick process until smooth. inserted in the middle comes out
Combine brown sugar and butter clean. Let cake cool a few minutes in in a saucepan and cook over medium the pan and turn out on a plate.
* NOTE: Amount of powdered sugar depends on the moisture in the air when you make it. On a dry day, less can be used.
SFINGI
(Italian donuts) 1 pound of Ricotta cheese, full fat ½ cup sugar 1 egg 1 cup plain flour 2 tsp. baking powder ½ tsp. salt
Beat the cheese and sugar together by hand or electric mixer until the cheese is creamy. Add the egg and mix. Add the flour, baking powder and salt gradually to the mix, because the batter will be very thick.
Heat an electric fryer half filled with oil to 375°. Oil is ready when a small drop of batter dropped in it bobs around. Carefully drop batter by the teaspoon full into oil and cook until each puff is golden brown, about 3 minutes. Each puff should turn over by itself; if not, carefully turn with a slotted spoon. Drain sfingi on paper towels.
To serve, dust with powdered sugar, a cinnamon and sugar mix or honey.
