It’s hard to believe I’m approaching one full month of my experiment in extreme Marthaosity! Although I’ve been cooking most of my life and moved up to a professional level after I graduated from The French Culinary Institute, this is the first time in my life I’ve worked one cookbook this consistently. I’ve used cookbooks in the past, my favorites being Julia Child’s Mastering the Art of French Cooking (a must for any serious student of the culinary arts) and various books by my idols, Emeril Lagasse and Alton Brown. Still, this is a different type of focus. I think I started this a bit tongue in cheek, but as the month has moved on I find myself taking it more and more seriously by the day…which brings us to the oh-so-serious topic of Pigs In A Blanket, from the Midwestern section on page 234.
Ah, pigs in a blanket, it’s hard to even say the name without chuckling a little bit! This is an easy one to make; get some cocktail wieners, wrap them in pastry dough, give them a touch of egg wash and put them in the oven — and voila — you have a tasty snack that’s perfect for a game day party or a fun after school treat for the kids. These really brought me back to my childhood when my grandmother only made them for parties so they were really a special treat for me! The only change I made from Martha’s recipe was to omit the poppy seeds because they’re tough on my teeth. This recipe was super simple and so much fun to eat!
The reason I haven’t burned out on Martha’s American Food is its diversity. In a matter of days I can go from salads, to desserts, to dinner fare, to comforting nostalgic appetizers like pigs in a blanket…how can I get bored?
