Observer Online | Cookbook

Posted Jan. 11, 2008

Remembering A World-Class Cook

Recipe cards often have a name scribbled across the top as to where the recipe came from—whether it was a grandmother, a sister, an aunt or a coworker. Every time you make that recipe, perhaps you think about that person, and what a great time you had enjoying this particular dish at his or her home.

This is exactly the case in my kitchen whenever I pull out a recipe that has "Darlene Soltess" written across the top. Cancer ended Darlene's life way too soon on Dec. 9 of last year, but she will be long-remembered in this community for her vibrant personality, faith and friendliness.

Over the years, Darlene frequently passed along her favorite recipes to me, and I published quite a few. To this day, hers are among my most-requested recipes from our readers. She was an inspiration to many of us, reminding us to pass along our favorite recipes to others as part of our lasting legacy. Whenever I make one of these recipes from Darlene, I remember her perky sense of humor, her laugh and her outgoing spirit. Most of all, I will always remember her as an excellent cook and hostess, homemaker, teacher and a source of phenomenal recipes.

Her Garlic Chili Shrimp and Grits is a real hit with company in my home. The creamy grits go perfectly with the saucy spicy shrimp. (Just make sure you put Darlene's name on the recipe as you pass it along to the folks who you have served it to!) Her zucchini bread is worth buying a zucchini in the off-season, and it also freezes well if you want to make an extra loaf. It is very rich, dark and moist, and serves as a wonderful breakfast and snack bread.

Here's a selection of some of my favorite recipes from Darlene:

Garlic Chili Shrimp and Grits

1 bunch fresh asparagus

3 1/4 cups chicken broth, divided

1 cup uncooked quick-cooking grits

1/2 cup half-and-half

6 Tbsp. butter or margarine, divided

1 1/2 Tbsp. chili-garlic paste, divided

1 bunch green onions, cut into 1/2-inch pieces

1 lb. peeled, large fresh shrimp

2 Tbsp. lemon juice

1 tsp. salt

Snap off tough ends of asparagus. Cut into 1-inch pieces and set aside. Bring 3 cups of chicken broth to a boil in a medium sauce pan over medium-high heat; whisk in grits and half-and-half. Cook, whisking constantly, 7 minutes or until thickened. Remove from heat. Stir in 4 Tbsp. butter and 1 1/2 tsp. chili-garlic paste. Keep warm. Melt remaining 2 Tbsp. of butter in a large skillet on medium-high heat. Add asparagus and green onions, and sauté for 3 to 4 minutes. Add shrimp and remaining chicken broth, and cook for 2 to 3 minutes. Stir in remaining chili-garlic paste, add lemon juice and salt, and cook for 3 minutes or just until shrimp turn pink/white and are done. Serve immediately over warm grits. Makes about 4 servings.

Veal Piccata

1 1/2 lbs. veal cutlets

1 egg, beaten

1 cup seasoned breadcrumbs

2 tsp. oil

Fresh cherry tomatoes

Fresh parsley

Sauce:

1/2 cup sherry

1/4 cup chicken stock

Juice of one fresh lemon

10 oz. fresh mushrooms, sliced

1/8 tsp. freshly ground black pepper

1/2 tsp. garlic powder

Cut veal into 12 pieces; trim off visible fat. Dip cutlets in egg and then coat with breadcrumbs. Heat oil in pan, then add veal. Brown veal, and set it aside and keep it warm. Combine sauce ingredients and simmer for 10 minutes. Pour sauce over cutlets in frying pan and simmer for 10 minutes. Garnish with fresh cherry tomatoes and chopped fresh parsley.

Thai Chicken Stir Fry

14-oz. can coconut milk, divided

1 cup water

1/2 tsp. salt

1 cup uncooked long-grain rice

3 Tbsp. creamy peanut butter

2 Tbsp. soy sauce

2 tsp. chili-garlic paste

2 Tbsp. dark sesame oil

2 skinned and boned chicken breast halves, cubed

3 green onions, diagonally sliced

1 medium-size red bell pepper, cut into thin strips

Bring 1 cup coconut milk, 1 cup water, and salt to a boil in a medium saucepan. Stir in rice, cover, reduce heat and simmer for 20 minutes. Remove from heat when done, stir and set aside. Whisk together remaining coconut milk, peanut butter, soy sauce and chili-garlic paste until blended. Heat sesame oil in a large skillet or wok over medium-high heat for 2 minutes. Add chicken, stir fry for five minutes or until browned. Add green onions and bell pepper. Cook covered, stirring occasionally, for 10 minutes. Add peanut butter mixture, and bring to a boil. Cook, stirring constantly, for 3 minutes. Serve over rice. Makes 2 to 3 servings.

Sensational Sesame Noodles

1 lb. Chinese egg noodles

2 to 3 Tbsp. sesame seeds

Assorted sliced vegetables, such as carrots, pea pods, tomatoes, cucumber, broccoli, asparagus or cauliflower. Any colorful vegetables are good.

Cook noodles according to package directions, rinse and drain. Blanch vegetables until tender crisp, and drain well.

Sauce:

4 Tbsp. sesame oil

4 Tbsp. soy sauce

2 Tbsp. balsamic vinegar

2 Tbsp. brown sugar

2 tsp. salt

2 Tbsp. hot red chili oil

Combine ingredients and heat in a saucepan to a simmer. Put noodles in a large bowl. Add 2 to 3 Tbsp. sesame seeds. Add drained veggies. Pour sauce over all and toss. Cover and chill for several hours, best is overnight. Mix a couple of times before serving, it is very spicy.

Darlene's Best-Ever Pumpkin Cake with Cream Cheese Frosting

4 eggs

2 cups cooked pumpkin

2 cups sugar

2 tsp. cinnamon

1/2 tsp. salt

1 cup oil

2 cups flour

1 tsp. vanilla

2 tsp. baking soda

Icing:

8 oz. cream cheese

1 stick margarine

1 box powdered sugar

2 tsp. vanilla

Mix all cake ingredients, pour into a greased and floured 9 x 13-inch pan, bake for 45 minutes at 350 degrees. Cream all icing ingredients together with an electric mixer. After cake is done and cooled completely, ice cake. Store covered in the refrigerator. This is a very, very moist cake.

Darlene's Zucchini Bread

3 eggs

2 cups sugar

1 cup vegetable oil

1 Tbsp. vanilla

2 cups loosely packed coarsely grated zucchini

2 cups flour

1 Tbsp. cinnamon

2 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

1 cup chopped walnuts

In a bowl, beat the eggs until frothy. Beat in sugar, vegetable oil and vanilla. Beat this mixture until thick and lemon-colored. Stir in zucchini. In a separate bowl, sift together flour, cinnamon, baking soda, salt and baking powder. Add to egg mixture and mix well. Fold in chopped walnuts. Pour into two greased and floured loaf pans. Bake at 350 degrees for one hour. Cool in pans for 10 minutes. Then turn onto rack and cool thoroughly. These loaves also freeze well.

Snappy Pork Chops

6 medium size boneless pork chops

1 cup chili sauce

1 cup brown sugar

6 lemon slices

6 onion slices

Place a lemon slice and an onion slice on each chop. Beat together chili sauce and sugar and pour over chops. Cover pan and marinate at last 1 hour (overnight is better). Bake at 350 degrees for one hour covered.