I am so excited today because I have a special guest in the house. Please pour yourself a cup of tea or coffee, sit back and relax. I want to tell you about Rebecka who helms At Home with Rebecka out of Colorado. She is a mom, a grandmother, an awesome chef, and also a professional musician. Rebecka is also my friend and one who has given me much support and encouragement in our journey together as fellow bloggers.
Rebecka’s blog is all about family, good food, and fond memories. She shares fantastic recipes alongside family pictures and stories on her blog. She also enjoys competing in cooking competitions and loves singing in the opera. In her post entitled My Opera Journey Photo Album, you will be treated to some amazing pictures of her in various opera roles. She has performed in over 18 professional productions like My Fair Lady, Madame Butterfly, and Die Fledermaus. I wish I could have seen her in those productions. I hope you will visit Rebecka soon. You can also find her on Facebook, Twitter, and Pinterest.
Since today is Mother’s Day, Rebecka has a treat for us. She is going to share not one, not two, but three delectable recipes with us. In honor of all our mothers she has recreated three of her own mom’s favorite dishes. Without further ado, please welcome Rebecka…
Hi, my name is Rebecka Evans. I was deeply honored when Biren asked me to write this guest post for Mother’s Day. I hope to do her blog justice as I try to live up to her impeccable standards!
I stumbled upon Roti n Rice the first week of my food blogging sojourn. I was wowed by her exceptional blogging techniques, recipes and photography skills. What a pleasure to have Biren be my unwitting teacher these past two years as I’m continually inspired by each new blog post. I can’t imagine my blogging experience without her.
Biren is a treasured fellow blogger. Thank you my friend!
At Home with Rebecka is all about recreating fond food memories, what I like to call “A Culinary Journey of Comfort and Style”. My blog began on a whim and has since turned into a deep love for food blogging, an immense passion for food writing, styling and food photography! I also have to confess, I’ve become a food competitor junkie!
I’ve had the honor of winning a few challenges in my food blogging career. My most recent win, the Real Women of Philadelphia Cookbook Challenge with my Fig Tart with Philly Frangipani and Strawberry Ginger Cream. My photo and recipe will be published in this season’s cookbook alongside recipes from other RWOP winners and Ms. Paula Deen! Yea! I also won $500!
Another proud moment was winning the Marx Foods Mixology Challenge, Recipe Impossible! My recipe Bite My Sweet Tarts-tini really had me thinking outside the box. The competition main ingredient… Szechuan buttons; a potent little flower with a tingly after bite! Please stop by my blog to view these recipes and more.
It’s Mothers Day, and what a perfect opportunity for me to share some delicious food memories with you by recreating three of my mother’s favorite dishes – Oyster Stew, homemade Oyster Crackers and Divinity.
Mom aka Anne, was a masterful home cook. She was always eager to try new and unusual foods, way before they were popular or trendy. Garden to table, her recipes were inventive and delicious. I still remember her fried squash blossoms with a fresh cut garden salad, sweet hand picked cherry tomatoes tossed with tender blue sorrel blossoms and spicy chives, all dressed in sweet vinaigrette. While most of our family and friends were eating TV dinners we were enjoying mom’s culinary adventures.
Mom is retired from the kitchen now, leaving preparation of holiday and big family meals to me and my three brothers. A torch I’m happy to share with future generations.
- 2-8 ounce cans premium oysters in water or 1-1/2 dozen fresh oysters
- ½ cup white onion chopped
- ½ cup celery chopped
- 3 cups half and half
- ¼ cup water
- ¼ cup sherry
- 1 teaspoon olive oil
- 3 tablespoons fresh parsley chopped
- Salt and pepper to taste
- In a medium heavy bottom sauce pan heat olive oil, add chopped onion and celery and cook until onions are translucent.
- Add oysters and liqueur to saucepan cook for 5 minutes.
- Reduce heat slightly and add half and half, stir to combine. Gently cook stew for 20 minutes.
- Add salt and pepper to taste.
- Ladle soup into bowls, drizzle a small amount of sherry over each bowl of stew and garnish with parsley, a dollop of butter and oyster crackers.
Garnish as above and serve.
- 1½ cups sifted flour
- ½ teaspoon sugar
- 1 teaspoon sea salt
- 1½ tablespoons cold butter
- 1 teaspoon dry active yeast
- 1 tablespoons cold water
- ¼ cup plus 3-4 tablespoons cold milk
- In a small bowl combine 3 tablespoons milk and water, add yeast stir slightly with a wooden spoon. Rest mixture for 5 minutes.
- Combine flour, sugar, salt and cold butter in the bowl of an electric stand mixer and pulse until well combined. Mixture will look like coarse sand.
- Add remaining ¼ cup milk and yeast mixture and blend until dough comes together to form a ball. If the dough looks dry add another tablespoon cold milk. Allow the dough to rest 15 minutes at room temperature.
- Preheat oven 400 degrees F.
- Roll dough out onto a well floured surface to ¼ inch thickness, cut rounds using the large pastry tip or other small circular cutter.
- Cover ungreased cookie sheet with parchment paper, place dough rounds ¼ - ⅛ inch apart.
- Bake crackers for 10-15 minutes checking for doneness at 10 minutes. Gently shake the cookie sheet to flip crackers for even browning, sprinkle with additional sea salt to taste and continue cooking until lightly golden browned.
Generally classified as a candy, fudge and sometimes used in a candy roll, Divinity is similar to nougat but lighter in texture; a cloud of soft sweetness with a pecan crunch. I guarantee this simply made candy will satisfy your biggest sweet tooth!
- 3 cups granulated sugar
- ½ cup light corn syrup
- ⅔ cup warm water
- 2 egg whites
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 cup chopped pecans or almonds
- Line a large cookie sheet with parchment paper and spray the paper with cooking spray.
- Combine sugar, corn syrup and water in a large heavy bottom saucepan over medium heat. Cook stirring constantly, until sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees on a candy thermometer, firm ball stage.
- While sugar mixture is cooking, beat egg whites in a stand mixer until stiff peaks form. Slowly pour about half of the sugar mixture into the egg whites constantly beating on low spread.
- Place saucepan back on burner and continue cooking until it reaches 270 degrees, soft crack stage.
- Stream remaining mixture into egg whites constantly beating on low spread until all the mixture is incorporated.
- Scrape sides of bowl and mix on medium for 1-2 minutes or until the mixture holds it's shape.
- Mix in vanilla and almond extracts and nuts until well combined.
- Use 2 teaspoons, one to push the mixture from the other. Drop teaspoonful onto cookie sheet, let cool.
Divinity is a bit tricky when attempted in damp condition. Save this recipe for a sunny dry day.
Biren and loyal followers of Roti n Rice, Thank you! It’s been a pleasure sharing my mom’s favorite recipes with you today!
Thank you Rebecka for such a beautiful post and your kind words about me. I hope you have a wonderful Mother’s Day. I miss my own Mom on this special day as she lives far away, but I got to talk to her over the phone last night. I am happy that I will be seeing her soon.
Wishing you my dear readers, a joyous day filled with love, warmth, and good food! 8)