Author Archives: Virginie Martocq

A loaf of French bread

Governor’s French Bread

Published on: September 12th/2025
Author: Suzana Oliveira & June Reeder McCarthy
Recipe origin: Ohio

In June’s words:
“This is a Frannie Packard recipe, Executive Chef at the Governor’s Residence before me. Billie Graham told Frannie that it was the best bread he had ever eaten.

2 cups warm water, 100-115 degrees
1 package active dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
3 1/2 – 4 cups bread flour

1. Place the water, yeast, and sugar in the bowl of an electric mixer fitted with the beater bar. Allow the yeast to proof (dissolve) about 5 minutes. With the mixer on low speed, gradually add salt and 3 cups flour. When the flour is incorporated, turn the mixer up to medium-high and beat for about 2 minutes. Reduce speed to low and slowly add about 1 1/2 cups flour, 1/2 cup at a time, until the dough wraps around the beater and cleans the sides of the bowl. You may not use all the flour. The worst thing you can do to bread dough is to add too much flour.

2. Scrape the dough off the beater bar and leave the rough mass of dough in the mixing bowl. Cover with plastic wrap and a towel. Allow the dough to rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. Turn dough over itself in the bowl about 4 times. Cover, and allow to rise another 45 minutes.

3. Preheat the oven to 425 degrees. Place the dough on a lightly floured board, cut dough in thirds or half depending on your loaf pan. Roll into French loaf form. Place the dough onto a greased French loaf pan. Allow to rise with a covered towel. When the dough has doubled, make 3 slashes in each loaf with a sharp knife. Bake for 25 minutes or until a thermometer reads an internal temperature of 200 degrees. Remove from the pan immediately to cool.

Whole Wheat Variation
2 1/2 cups water for the 2 cups water
2 cups all-purpose flour & 4 cups whole wheat flour for the 3 1/2 cups bread flour
Method remains the same.

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Nonna Carmela’s Tiramisu – From ‘Mediterranea’

Published on: August 28th/2025
Author: Recipe by Nonna Carmela; from Mediterranea by Anastasia Miari (Quadrille, £28), photography © Marco ArgÜello
Recipe origin: Italy

Note from Anastasia: The dessert to beat all desserts, tiramisu needs little introduction. It has always been my favourite sweet ending to a meal, but when I moved to Sicily a few years ago to learn Italian and realised that tiramisù quite literally means ‘pick me up’, I fell in love with this dolce all over again.

Carmela’s tiramisù is light and creamy. It’s less saccharine than others I’ve tasted across Italy and strikes just the right balance between creamy, sweet and kicky (from the coffee). It’s also damn easy to whip up. Don’t think about adding alcohol to this one. It isn’t traditional tiramisù etiquette and Nonna Carmela would be very upset. She also advises you make it the day before to ensure a tidier slice. She served hers right after her Pasta alla Norma.

5 cups water
4 large eggs, separated
150 g (51/2 oz/scant 2/3 cup) caster (superfine) sugar
500 g (1 lb 2 oz) mascarpone, at room temperature
800 ml (27 fl oz/ 31/3 cups) brewed espresso (Carmela used 4 coffee pods), cooled
400 g (14 oz) sponge fingers (savoiardi/ ladyfingers; ideally thin ones)
2 tablespoons cocoa (unsweetened) powder

Using a hand mixer, whisk the egg whites in a large, clean bowl until soft peaks form. Be careful not to overmix them.

Put the egg yolks into a large bowl, add the sugar and whisk until pale and thickened.

Gradually add the mascarpone to the yolk and sugar mixture, whisking until combined. Add the egg whites and whisk again briefly until combined.

Now make the first layer of sponge fingers. Pour the coffee into a large Tupperware box or small baking dish. Place the dish you will use for your tiramisu next to the dish of coffee – Carmela used a 39 x 17 cm (15 x 7 inch) glass dish, but use any medium-sized deep dish you have. One at a time, dip half the sponge fingers into the dish of cooled coffee very quickly. Make sure this action is in and out in a flash – just as long as it takes to submerge the finger. They should not be soggy at all. Once you’ve submerged one finger, place it into the tiramisu dish immediately and then repeat the process until half the sponge fingers have been dipped and arranged.

Next, spread half the mascarpone mixture onto the sponger fingers. Now repeat the process with the sponge fingers to create another layer of soaked sponge fingers on top of the mascarpone layer. Finally, add the remaining mascarpone mixture and smooth out the top.

Place the dish in the refrigerator and chill overnight.

Before serving add a thick dusting of sifted cocoa.

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Tomates à la Provençale

Published on: August 7th/2025
Author: Suzana Oliveira & Abeille S.
Recipe origin: France

Tomates à la Provençale is a rustic French dish, especially popular in the summer when tomatoes are at their peak. Simple yet full of flavor, it celebrates the freshness of seasonal produce. This recipe combines the natural sweetness of tomatoes with the aromatic blend of garlic, parsley, and olive oil, creating a taste that captures the essence of the Mediterranean.

This recipe was contributed by Abeille, whose family moved from France to the United States when she was a child. She recently collected a number of her mother and grandmother’s favorite seasonal recipes, and her family especially loves this one served with lamb.

4 market-fresh tomatoes
A large bunch of parsley
1 garlic clove
Olive oil
Salt
Pepper
2 tablespoons of breadcrumbs

Cut each tomato in half horizontally (around the equator).
Heat a generous tablespoon of olive oil in a skillet.
When the oil is hot, place the tomatoes cut-side down in the pan.
Sear them on high heat until lightly browned (about 2 minutes), then flip them over.
Lower the heat to low/medium and cover with a lid.
Finely chop the parsley and the peeled garlic clove.
In a bowl, combine the parsley and garlic.
Add one or two tablespoons of breadcrumbs and 2 tablespoons of olive oil. Season with salt and pepper.
Spoon a generous amount of this mixture onto each tomato half.
Continue cooking on low heat until done.
Delicious served with lamb chops.

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Cold Cherry Soup

Published on: July 16th/2025
Author: Lindsay Anderson & Davida S.F.
Recipe origin: Hungary

Known in Hungary as ‘hideg meggyleves,’ this cherry soup is a clever strategy for staying cool in hot weather and using up an abundance of fresh stone fruit. It can be made with either sour or sweet cherries. The version shared below comes from a cookbook written by Heritage Cookbook creator Davida and her Hungarian-born Grandmother, Ilona. In Davida’s own words:

“My grandmother and I decided to make this cookbook together. My grandmother has always been a great cook, I have many fond memories cooking and baking with her as well as eating around her table. 

It has been really special to learn more about my grandmother’s story and hear about the recipes she grew up eating in Hungary. Her mother, Gran, used to do most of the cooking and would sometimes allow my grandmother to help. These dishes included Potato Soup, Beef Goulash, and a fan favorite cucumber salad. My grandmother remembers her mother making Cold Cherry Soup in the summers, which was sweet and refreshing.”

5 cups water
½ cup sugar
½ cup red wine
¼ tsp. salt
Grated zest of ½ lemon (or ½ tsp. dried lemon flakes)
1 ½ lbs. sweet dark cherries
1 cup reduced fat sour cream

Pit the cherries and place the pitted cherries in a bowl and the pits in a large soup pot. Add water to the pits and bring to a boil. With a skimmer, remove the pits. Reduce heat and simmer for a few minutes.
Add the sugar, wine, salt, and lemon zest and bring back to a boil over medium-high heat. Boil for 5 minutes then add cherries. Bring to a simmer, turn the heat to low, cover and simmer for 5-15 minutes, then remove from the stove.
Can either add 1 tsp. sour cream to each serving or whip 1 cup sour cream into the soup and blend with a hand blender. Chill in the refrigerator 1-2 hours before serving.

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A plate of roasted miso onions in sauce

Miso Butter Onions


Submitted by: Kezia F.
Recipe origin: Southern California

This recipe comes from college senior Kezia, who created a cookbook for Esperenza Community Farms’ CSA boxes. The book informs CSA recipients about the produce they’ve received and gives ideas for how to cook it. If you find yourself with an excess of freshly-harvested onions, here’s how to turn them into stars of the meal, not just supporting characters!

8 onions
7 tablespoons unsalted butter, melted
1/3 cup miso paste
4 cups warm water

Preheat oven to 500°.

Halve the onions lengthwise. In a bowl, whisk together melted butter, miso paste, and warm water. Place the onions cut-side down in a high-sided baking dish and pour in the miso water. Cover and bake for 35 minutes. Turn the onions cut side up, baste well, and bake uncovered for another 45-50 minutes, basting every 10 minutes, until soft and browned.

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A warm potato salad with hardboiled eggs

Thanks for Entering the Giveaway!

You’re now entered to win a copy of “My Cypriot Table” by Irene Matys!

Want to double your chances of winning? Follow us on Facebook and Instagram and you’ll be entered again. (If you already follow us, you’re entered twice automatically!)

The contest is open until Wednesday, June 5th, and the winner will be notified by email by Friday, June 7th. In the meantime, Irene has a gift for everyone who enters — her recipe for Warm Potato Salad with Tahini Vinaigrette:

Warm Potato Salad with Tahini Vinaigrette

“There’s nothing like a classic potato salad, but this version elevates it with a twist of Cypriot flavors. The slightly nutty tahini pairs beautifully with the tart lemon and gives it a delicious creamy flavor. This salad pairs wonderfully with any grilled meats, fish, or seafood but I also love it as a meal on its own. It’s just as delicious served cold and taken to a beach or park picnic.”

Salad:

1½ lb (670 g) yellow potatoes, skin on, scrubbed
½ tsp sea salt 4 large eggs
½ cup thinly sliced celery with leaves
⅓ cup finely chop fresh flat-leaf parsley
¼ cup thinly sliced red onions
⅓ cup sun-dried black olives or Kalamata olives, pitted

Lemony Tahini Vinaigrette:

⅓ cup + 1 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice 2 Tbsp tahini
1 tsp Dijon mustard
1½ Tbsp pickled capers, drained from their brine
1 tsp sea salt
¼ tsp fresh ground pepper

To make the salad, place the potatoes in a large pot, cover with water, and add the salt. Bring to a boil, then reduce heat to a medium boil. Cook for 20 to 25 minutes or until fork-tender. Drain the potatoes, reserving 3 Tbsp of their water. Cut the potatoes into equal bite-size pieces. Place in a large bowl and toss with the reserved cooking water.

Fill another medium pot with enough water to cover the eggs and bring to a boil. Add the eggs and bring up to a rolling boil for 7 minutes. Drain and put them in an ice bath to cool. Once cool, peel and slice in half lengthwise.

While the potatoes and eggs are cooking, prepare the vinaigrette by whisking the olive oil, lemon juice, tahini, mustard, capers, salt, and pepper in a bowl.

Add the celery, parsley, and onions to the potato salad and toss with the vinaigrette. Serve immediately with the eggs and olives.

A pile of waterlogged old photographs

Photo Preservation Tips From a Professional Archivist

Sam Rintoul, professional archivist and founder of Mnemosyne Digital shares her top six *Do’s* and *Do Not’s* when it comes to working with and storing your old family photos!

Do – Brief Recordkeeping

Take the minute to write the relevant information on the back of the photograph or to add the metadata in the details section of your digital photograph. This does not have to be extensive, keep it short, sweet and to the point. You may know the who/what/when/where/why right now, but what about in 30-50 years? Think about those details for the person who will be inheriting your collection and wishing they knew the names or locations. Future-you will be grateful that past-you took those few moments to jot anything down to provide context and jog those memories.

Do – Quality Checks

Whether you scrapbook or use photograph albums or store all the photographs in envelopes or boxes, materials matter. Unless the materials are archival quality, the paper used to print, attach or contain the photographs typically contains properties such as lignin which leads to acidity over time. Take a piece of paper and tear a piece off anywhere. Those tiny and frayed fibrous edges that you just created? Regardless of what the material was that created the paper, the cellulose in those fibers is what is going to eventually break down into what is known as lignin which is acidic. Think of newspaper clippings that yellowed with age or were extremely brittle. When you find archival quality materials that say “lignin free” and “buffered” it means that the lignin has already been removed and that there is a layer added to reduce the pH which then reduces the potential of acidity.

Do – Think About How You Handle Photographs

All photographs have emulsion layers. Essentially, an emulsion layer is a thin, light-sensitive layer that captures an image when exposed to light. If we touch the face of a photograph, the natural oils and salts in our skin can leave residue behind as shiny spots and smudges, or cause reactions with the emulsion layer or the backing which can lead to discoloration, fading and degradation. Many of you may have older photographs, maybe even tintypes or daguerreotypes. These have a fragility to them and other chemical compositions that modern photographs do not possess. When handling any photographs, regardless of age, if you do not have any gloves handy, try to hold the photographs only by the edges or let them rest flat on your hand. If you do wear gloves, nitrile (or similar) is the best for photographs. Cotton gloves can impede movement and catch on the edges as well as cause loose fibers and dust to transfer from the gloves to the photographs. If you know you will be handling photographs with your hands, washing your hands thoroughly right beforehand will help remove any excess oil.

Do Not – Underestimate Temperature

Do not underestimate the role temperature can play in wreaking havoc on your photograph collection. Take a moment to think about how/where you store your photograph collection. Many times, photographs are in uninsulated attics, basements or storage units so it is a constant swing of extreme temperatures, cold to hot and back to cold year after year. Heat causes things to expand and cold to contract thus affecting things on a molecular level. Depending on the climate where you live (and other factors such as moisture), this can lead to different and varying forms of damage such as warping, brittleness, even mold. Keeping the photographs in an insulated, temperature-controlled area will lead to max long-term stability for your collection.

Do Not – Treat Your Photographs as if an Office Supply Store Aisle Exploded All Over Them

Talk to any archivist and the bane of their existence are photographs and documents that have been taped, stapled, paper clipped, pinned, stickied, glued, rubber banded, written on, laminated, decorated, etc. Most of the materials that are of varying kinds of metal eventually lead to rust which will affect the emulsification, and the varying types of tape and glue generally are acidic and so will begin to eventually break down and if the tape is removed, chances are it has left a residue behind. However if, for example, scrapbooking is your jam, more power to you and a simple suggestion is to consider investing in two copies of the photographs that you include in the scrapbook. That way, one copy remains fresh and free of all potential holes, rust, residue, tape and laminating and then you can do whatever you would like to the other copy.

Do Not – Store Photographs on the Ground

Unfortunately, storing boxes of photographs on the ground is an all too common occurrence. Long term moisture absorption, bugs, dust, mice, they all can be issues in their own way but all of that pales in comparison to the threat of flooding. Be it from a natural occurrence or the sprinklers being activated, standing water can easily ruin a photographic collection in a very short amount of time. Even if the shelf is not very high off the ground, the guaranteed benefits far outweigh the cons of not elevating the collection at all.

Conclusion

Above all, do not forget to have fun and be in the moment. Collecting and preserving family/chosen-family/friends memories should be an enjoyable experience. When it comes to preservation, something is better than nothing and any step forward, no matter how small, is still a step in the right direction. So have fun and go preserve some photographs! Just remember, no matter how much or how little you can do, preservation here and now is far more cost effective for you than conservation and restoration work will be in the future.

More about Sam:
“My path to becoming an archivist began back in 2011 when I volunteered in the Archives at my local community college for a research project and I was hooked. I have always loved history but for me, it is the personal touches and imagining the life connected to that item that drew me in and fed the love. When standing in the Archives, instead of just reading about history on the pages of books, I could touch pieces of history and be a part of continuing the story. Volunteering at my community college turned into Independent Study classes and work-study opportunities in the Archives and independent contractor work on grant projects at the local museum as an undergraduate student and finally, after completing my Master’s degree in Archival and Records Administration, I began my own Digital Archiving business two years ago this last April. This journey has not been without significant challenges, and I would not be where I am today without the love and support of my partner (who, incidentally, was the other volunteer on that research project in the community college archives). It is because of those challenges that I have come as far as I have today and it is in working with my clients, in learning who they are and essentially touching their memories while I digitize their life stories, that I play a small part in preserving the past for the future.”

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Susie’s Spoon Bread


Submitted by: Bonnie B.
Recipe origin: Southern United States

“When Nana was a little girl, she would often visit Aunt Sis and her husband, Millard Robert Ford (called “Unks”). They lived on Old Court Road in Pikesville adjoining the Suburban Golf Course. The house is no longer there. In the summer, Aunt Sis would make lemonade to sell to the golfers along with delicious homemade ice cream.
Nana lived with Aunt Sis for several years during her teenage years. While living there, Nana worked for the telephone company starting in 1926. Years later, after Unks died, Aunt Sis moved to Ocean City, where we visited
her many times. She died in 1975 at the age of 85. The following recipe was one of her favorites. It was a prize-winning recipe that was given to her many years before.”

1 heaping tbsp. butter
3 pts. (6 c.) boiling water
1 heaping tbsp. Crisco
1 pt. (2 c.) cornmeal
1 tsp. salt
2 eggs, well beaten

1. Preheat oven to 350°.

2. Put the butter into a baking dish (casserole dish) and place in oven for dish
to get hot.
3. Bring water and Crisco to a boil.
4. Stirring briskly, mix in cornmeal and salt until all lumps have disappeared.
5. Mix in 2 well-beaten eggs.
6. Pour into hot baking dish and bake about 30 minutes or until it appears as a
well-browned custard.
7. Serve hot.

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Pastitsio II (Baked Macaroni with Meat)


Submitted by: The Ladies Philoptochos Society of Saint Sophia
Recipe origin: Greece

“The Ladies Philoptochos Society of Saint Sophia would like to share with you our Pastitsio II (Baked Macaroni with Meat) recipe that appears on page 117 of our cookbook. The recipe was introduced by renowned Greek Chef Nicholas Tselementes in the mid-1930’s who converted a very old recipe of a pasta and meat pie wrapped in phylo into a hearty, delicious casserole of layers of pasta, meat, cheeses and bechamel sauce. This is a version of his recipe. Since it’s publication, pastitsio has graced countless family dinners, party buffets, Greek festival and restaurant menus. You will enjoy making this tasty yet simple to make dish.”

Meat Mixture:
2 lb ground beef
1 large onion, chopped
1 stick (½ cup) butter
2 Tbsp tomato paste
1 Tbsp allspice
Salt and pepper to taste
Macaroni:
1 lb (No. 4) macaroni
1 stick (½ cup) melted butter
¾ lb grated Romano cheese
Crema Sauce:
5 cups milk
5 eggs, beaten
1 cup milk, mixed with 5 Tbsp cornstarch
2 Tbsp butter

Prepare the Meat Mixture:
In a pan, sauté the onion in 1 stick of butter until softened.
Add the ground beef and brown well.
Stir in the tomato paste, allspice, salt, and pepper.
Simmer for about 20 minutes until thickened. Set aside.

Prepare the Crema Sauce:
In a saucepan, bring 5 cups of milk to a simmer, stirring constantly.
Before it reaches a boil, slowly stir in the milk-cornstarch mixture.
As the sauce thickens, gradually add the beaten eggs while stirring continuously.
Once thickened, remove from heat and set aside.

Cook the Macaroni:
Boil the macaroni according to package directions, making sure not to overcook. Drain.
Mix the drained macaroni with ½ pound of grated cheese, 1 stick of melted butter, and 1 cup of the prepared Crema Sauce.

Assemble the Pastitsio:
Preheat the oven to 350°F (175°C).
Butter a 10″ x 15″ baking dish.
Spread half of the macaroni mixture in the dish and sprinkle with cheese.
Evenly distribute the meat mixture over the first macaroni layer, then sprinkle with more cheese.
Add the remaining macaroni mixture and sprinkle with more cheese.
Pour the remaining Crema Sauce over the top.

Bake:
Bake at 350°F for 45 minutes or until golden brown.
Let cool slightly, cut into portions, and serve.
Enjoy! 🍽️

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Bobbie’s Sweet Potato Pie – A Classic Recipe for Pi Day


Submitted by: Regina T.
Recipe origin: Southern Cuisine

Pi Day (March 14th) is a celebration of the mathematical constant π (pi), but let’s be honest – it’s also the perfect excuse to indulge in a delicious slice of pie! What better way to mark the occasion than with a comforting homemade recipe that has been passed down through generations?

This Sweet Potato Pie is a true classic, rich with warm spices and a buttery, smooth texture that makes every bite a taste of home. Whether you’re celebrating Pi Day or just craving something comforting and delicious, this recipe is sure to become a favorite!

1 pound sweet potatoes (baked)
1 stick butter
1 cup sugar
2 eggs
1/2 teaspoon nutmeg
1/8 tsp cinnamon
1 teaspoon vanilla extract
1/2 cup evaporated milk
1 (9-inch) deep dish pie shell

Preheat your oven to 350°F (175°C). Prick the pie shell with a fork several times to prevent air pockets from forming. In a mixing bowl, mash the baked sweet potatoes until smooth. Add the butter and mix well. Stir in the sugar, eggs, nutmeg, cinnamon, vanilla extract, and evaporated milk. Mix until fully combined. Pour the mixture into the prepared pie shell. Bake for 1 hour, or until the pie is golden brown and set in the center. Let cool before serving. Enjoy!

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