Author Archives: Dolores Davis

A Menu Idea for Oscar Night

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89th Academy Awards Menu

Boston Clam Chowder – Manchester by the Sea

Tang –Arrival

Hollywood Brown Derby Cobb Salad – La La Land Continue reading

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Albondigas Soup Recipe

albondigas-soup-pictureEthnic soups add much variety to the American diet, and this one is a staple in my home. In cold weather, this is an especially warming and satisfying soup. Albondigas in Spanish means meatballs. I think you will find this a great entrée soup when eaten with warm tortillas or garlic bread. This recipe is from my book, Gourmet the Simple Way. Upgrade the processed green chile to a green salsa, if you prefer.

Albondigas Turkey Soup Continue reading

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Prologue to Harem Twins

Cover of the Book Harem Twins by Dolores Maria Davis

Cover of the Book Harem Twins

Egypt’s sun god Ra was rising in the eastern sky to cast his vibrant rays on the white walls of Pharaoh Amenhotep III’s grand new house. A newborn, about to arrive at sunrise in Pharaoh’s Harem, would foretell of exceptional heavenly influences.

The mother, Princess Attah of Mitanni, was twelve summers old. Her diminutive frame carried the belly of a hippopotamus. Gaunt and exhausted from slow labor, her birthing was half a moon cycle early, the baby large.

Maja, Attah’s only slave, tried to comfort her princess with damp cloths and soothing words as Attah suffered strong and rapid thrusts. Maja overheard two women sitting on their cots watching her princess struggle.

“The foreigner slept with Pharaoh but once, and is bearing his child. Luck is with her. She hasn’t even learned to speak in Egyptian yet,” one said.

The other pregnant woman said, “I feel sorry for her. No one has brought effigies of Goddess Hathor to bring the sweet north wind, or God Bes to aid her in her childbearing. The tattoo artist is coming in two Ras to paint my breasts with pictures of God Bes so the magic will be with me when I give birth.”

Slave Maja was on her knees at Attah’s cot asking all the gods she had ever heard of not to let her mistress die in childbirth.

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Book Review: The Glassblower

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The Glassblower, by Petra Durst-Benning, is a little slow to get into, but the story of the Steinmann sisters and their struggles in glassblowing soon drew me in. With the death of their father, Johanna, Ruth, and Marie have lost their last parent and their income. Life becomes frighteningly uncertain, and the young women face near-starvation. Continue reading

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Fast French Onion Soup

Fast French Onion Soup

This soup is prepared in approximately 20 minutes and matches the taste of the original classic very well. You don’t need the ovenproof bowls as the broiling step is eliminated! 

Ingredients

1 tablespoon butter

1 tablespoon olive oil

3 large, onions skinned, halved and sliced as thin as possible

½ teaspoon dried thyme or 3 or 4 fresh sprigs

3 tablespoons flour

½ cup dry white wine

6 cups hot beef commercial stock

½ cup Gruyere cheese, grated (also known as Swiss)

4 to 6 slices of French-style bread, toasted

Sea salt and freshly ground pepper

 Parsley chopped fine

 1.     In a large saucepan, caramelize (sauté until golden brown) the onions in the butter and oil over medium to low heat, stirring occasionally. This will take 10 to 20 minutes. Add the thyme at the end of this process.

2.     When the onions are caramelized and the bottom of the pan is all sticky, add flour, stirring it in well, and cook about one minute. Add wine to deglaze, then hot beef broth, and bring the soup to a simmer for 5 minutes. Season with salt and pepper.

3.     Place toasted French-style bread in soup bowls, followed by a few tablespoons of grated cheese, then a ladle of simmering soup. Garnish with parsley.

Notes

Butter in this soup adds flavor but you don’t need much due to the cheese.

 Also olive oil or any oil combined with butter stops the butter from burning.

I like to use white onions as they are higher in sugar content and caramelize better. You may add a teaspoon of sugar to the onions to hasten the caramelizing process.  

 Use the best possible Swiss / Gruyere cheese as this is a large part of the recipe’s taste.

Use very little salt if you use commercial stock.

In this recipe you have learned to caramelize and deglaze, or lift sticky bits from the bottom of the soup pot, to greatly enhance the flavor of your soup. 

This is a recipe from my cookbook “Gourmet the Simple Way”

Find it on Amazon

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Holiday Ravens

by Dolores Davis

Once there was a raven couple that followed Woman on her morning walks, because she fed them from a bag of treats. He was stout, with a hooked beak and a bold presence. She was smaller, cautious and demure. Woman named them Continue reading

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Dining at the Bellinghausen

In the early 1950’s when you walked into the Restaurante Bellinghausen, the aroma of sauerkraut and the sounds of bistro dishes clanking filled the air. Yet the boisterous chatter of the German language was the real surprise. This flourishing Mexico City delicatessen, located in the posh zona-rosa district, teemed with curious tourists, wealthy residents, but mostly displaced Germans. The Bellinghausen name, however, didn’t prepare most diners for the overwhelming German clientelel.

After World War II had ended, a contingent from the Third Reich had paid their way to Mexico City to make it their home. Nazi war criminals hastened farther south to Continue reading

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How To Plan A Great 87th Academy Awards Party

Invitation

  1. Email a themed invitation (see example above – click to enlarge) and require a prompt RSVP so you can email your guests a ballot (see example below – click to enlarge.) Guests to arrive with ballots filled out (or emailed – if coming late). Require all guests bring a bottle of wine to be divided among the three winning guests. Continue reading

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T-REX MEATLOAF

Meatloaf

This is a light and moist meatloaf named after my 5 year old grandson, Rex, who cannot get enough. In winter, I sometimes substitute turkey for the ground beef and beef sausages.

Preheat oven to 3500

Ingredients

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I Wanna Be a Witch

“I wanna to be a witch,” my four-year-old daughter said.

“Are you sure? You don’t like scary things.”

“Yes,” she said with a firm drop of her chin.

“You know witches usually have big noses, warts, and straggly hair. They wear raggedy black dresses and pointed hats. That’s what makes them witchy looking. And we could find a lot of costumes like that.”

Finger in mouth, head to one side, she paused to contemplate. “I wanna be a pretty witch.”

“Not a scary one?” I asked.

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