Granola, DIY Style

I like to try things that most people normally buy and am frequently surprised at how easy they are to make at home. Most are not only easy but infinitely better than you can get off the shelf at the grocery. I found granola to be one of those items.

Preparation Notes
When mixing the liquids and spices into the oatmeal mixture there is no substitute for your bare hands. You want to make sure you get an even coating over everything. I prefer my granola on the cooked side so if you like yours more raw then just cut the time down.

Granola
Mix:
3 cups oats
2 cups shredded, coconut, unsweetened
2 cups pecans

Mix:
2 tsp cinnamon
1/2 tsp each: nutmeg, allspice, clove, ginger, salt

Mix:
1/3 cup brown sugar
1/2 cup maple syrup
1 tbl vanilla
2 tbls melted butter, unsalted

Stir the spices into the liquids.
Mix all this into the oats.
Preheat oven to 325
Bake in a thin layer on parchment paper for 35 min stirring half way through.

Italian Garbage Soup

We were hunting around for something new to make and had some odds and ends. I'm not a big fan of Olive Garden but their Tosca Zuppa is pretty good (and would be better with less salt). I decided to look around online for a recipe and it quickly became obvious that this was the Italian version of "Garbage Soup." Every culture has one and they are clearly the invention of over-worked housewives who need to get something on the table. Not surprisingly, they are also some of the tastiest soups around. The potatoes, green beans, thyme, and kale came from Dewdrop Farms in Springboro.

Preparation Notes
This recipe begs to be improvised.  That doesn't mean using substandard ingredients, however. Avoid canned vegetables and bullion cubes if you can. Do not underestimate the importance of deglazing. Getting all the goopy crud off the bottom of the pan will really add depth to your dishes.

Tosca Zuppa
1 small onion, coarsely chopped
2 cloves garlic, minced
2 tbs extra virgin olive oil
1/2# sage sausage
white wine, for deglazing
6 cups chicken stock
1# red bliss potatoes, quartered
2 bay leaves
1# fresh green beans
4 sprigs of lemon thyme
few leaves of kale

Saute the onion in the olive oil until translucent. Add the garlic ans saute a few minutes more. Add the sausage and brown until cooked. Deglaze the pan with the white wine and add the rest of the ingredients except the kale. Cook until the potatoes are to your liking. Season with salt and pepper to taste and stir in the kale.

Summer Salads

Imagine a hot summer day. You've mowed the lawn and done the laundry and there just isn't time to get in the pool. You definitely don't want to be in the house heating up the stove or oven and even normal heavy grill fare seems unbearable. How about just sitting out back on this hot summer evening and eating a cool salad that is both tasty and filling. Here are three to choose from. The cucumbers, mint, basil, and kale all came from Dewdrop Farms in Springboro.

• Cucumber Salad with Chile, Mint, and Basil
• Crispy Kale Salad with Lime Dressing
• Grilled Peach and Mozzarella Salad

Preparation Notes

You can avoid using the stove (and heating up the house) for the reductions by using the small side burner that comes with most gas grills. It would finally give you a reason to use it...

Cucumber Salad with Chile, Mint, and Basil
4 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1/3 cup white wine vinegar
1 tbsp lime juice
1 tbsp fish sauce
2 seeded and minced Thai or Serrano chilies
2 tsp peanut oil
2 tsp sugar
1 tsp salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup coarsely chopped peanuts, toasted

Evenly spread cucumber slices on a cookie sheet covered with paper towels and chill in refrigerator. Reduce vinegar to 2 tbsp (approximately 4-6 minutes on medium-low heat). Allow to cool and then whisk in lime juice, fish sauce, chilies, oil, sugar, and salt. Add mint and basil and toss with cucumbers. Let stand 5 minutes and re-toss. Sprinkle with peanuts. Serves 4-6.

Crispy Kale Salad with Lime Dressing

1-1/2 tbs light brown sugar

1/4 cup lime juice

3 tbs fish sauce

1 tsp minced garlic

1 jalapeno, thinly sliced

24 small kale leaves

1 tbs extra virgin olive oil

3 cups mixed herbs (such as cilantro, mint, and basil)

3 cups mixed shaved vegetables (such as carrots, beets, and radishes)

2 cups pea tendrils, watercress, or baby arugula

2 cups thinly sliced kale leaves

1 cup thinly sliced cucumber

Preheat oven to 250. In a bowl, microwave sugar and 2 tbs water on high until dissolved (about 30 seconds). Cool. Whisk in lime juice, fish sauce, garlic, and jalapeno. Gently toss small kale leaves with oil, salt, and pepper. Arrange in single layer on baking sheet and bake until crisp (about 30 minutes). Mix remaining greens and cucumbers and toss with 6 tbs of dressing. Divide among plates, top with crispy kale chips and drizzle with remaining dressing. Serves 4-6.

Grilled Peach and Mozzarella Salad

5 peaches (not white)

3 green onions, sliced

1/4 cup fresh cilantro, chopped

3 tbs honey

1 tsp salt

1 tsp lime zest

1/2 cup lime juice

3/4 tsp ground cumin

3/4 tsp chili powder

1-1/2 tsp tequila

1/3 cup olive oil

6 oz watercress or baby arugula

3/4 lb fresh mozzarella cut into 16 1-inch slices

extra cilantro for garnish

Peel and chop 1 peach. Cut remaining into 1-inch thick rounds. In food processor, combine shopped peach, green onions, cilantro, honey, salt, lime zest, lime juice, cumin, chili powder, and tequila until smooth. Add oil and pulse until emulsified. Brush both sides of peach rounds with dressing and grill over medium high heat 3-5 minutes on each side. Arrange greens on plates, top with peach rounds and mozzarella slices, drizzle with remaining dressing, and garnish with cilantro.

Never Enough Watermelon

I love watermelon and am always willing to try a new recipe. This one makes for an especially good summer meal.

Basic Preparation
If you don't like arugula (which I don't) any other bitter green will work. This recipe would also likely work with any other summer melon or even peaches. The key is to use ingredients that are in season rather than be a slave to the recipe.

Watermelon Salad with Serrano Vinaigrette

Watermelon Salad
1 medium seedless watermelon
1/2 lb feta
1 serrano chile, thinly sliced
1/4 lb baby arugula
1/2 tsp kosher salt

Cut the watermelon and feta into 16 three-inch squares, each 1/4-inch thick. Gently toss everything, with half of the vinaigrette, in a large bowl. Place some of the greens on each of four plates. On top of the greens on each plate arrange four watermelon slices and top each of those with a slice of feta. Garnish with serrano slices and the remaining vinaigrette.

Serrano Vinaigrette
1/2 cup olive oil
1 tbsp lime juice
1 tbsp champagne vinegar
1 shallot, minced
1 serrano chile, thinly sliced
1/2 tbsp fresh thyme, chopped
1/4 tsp kosher salt

Combine all ingredients and mix until the oil is emulsified.

A Couple of Nice Melon...Recipes

If you happened on this entry because you were searching for lewd pictures then you will be disappointed. On the other hand, if you are looking for some interesting summer recipes...read on!

I love watermelon and am always willing to explore new ways of ingesting it. When I was younger I picked up the habit of just chewing the seeds and swallowing them because spitting them out slowed my WPS (Watermelon Per Second) intake. Once the seedless variety became popular, I was a happy camper.

• Blackened Watermelon Salad
• Watermelon Gazpacho

Note that the salad recipe is an excellent way to use bitter greens.

Basic Preparation

Although these recipes specify watermelon, any watery melon or fruit should work. In particular, the salad would probably be good with peaches. Choosing a watermelon is a tricky business and I've never found a foolproof method. While thumping will tell you if it is ripe, there's no sure fire way of knowing if it is tasty or bland.

Blackened Watermelon Salad
4 servings

1/2 cup balsamic vinegar
4 lbs watermelon, seeded
1/4 apple cider vinegar
1 tbsp honey
3/4 olive oil
kosher salt and pepper
1 tbsp olive oil
4 tsp Old Bay blackened seasoning
6 cups salad greens
1/2 cup glazed pecans
4 tbsp feta, crumbled
1/4 sugar snap peas

Balsamic Reduction:
Reduce balsamic vinegar over medium-high hear to 2 tbsp.

Vinaigrette:
Blend one cup of the watermelon, the apple cider vinegar, and honey until smooth. Slowly add olive oil until emulsified. Season to taste with salt and pepper.

Watermelon:
Cut melon into 12 two-inch squares, 3/4 inch thick. Dust one face with the Old Bay seasoning and sear, seasoning side down, in a light coating of hot olive oil about one minute.

Salad:
Toss the greens, pecans, feta, and peas in a large bowl with the vinaigrette. Separate the salad on four plates, top each with 3 watermelon squares and drizzle with the balsamic reduction.

Watermelon Gazpacho

4 servings

8 cups coarsely chopped watermelon, seeded
1/2 cup fine diced watermelon
4 cups country bread, crust removed and torn into small pieces
1/2 cup extra virgin olive oil
1/3 cup tomato juice
1/3 cup water
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
1/2 tsp cayenne pepper
4 toasted bread rounds
Spicy Hungarian paprika
salt

Puree the coarsely chopped watermelon and strain, reserving the liquid, about 4 cups. Discard the pulp. Puree the watermelon juice, bread, olive oil, tomato juice, water, vinegar, lemon juice, and cayenne util smooth. Season to taste with salt. Chill. Divide into four bowls and garnish with the diced watermelon, bread rounds and a dusting of paprika.

Back to the Grill

We haven't grilled out as much recently and since it has been getting warm in the house I decided it would be a good idea to avoid turning on the oven.

• Chicken with Orange-Honey Glaze
• Grilled Mixed Vegetables with Potatoes

Basic Preparation

I've written a lot in the past about using fresh ingredients as a way to improve the quality of what you make at home. The same can be said for grinding your own spices. With a small, inexpensive spice or coffee grinder you will be impressed with the improved flavor of the spices you use.
When cooking foil wrapped vegetables on the grill, especially potatoes, be sure to get the foil well sealed to allow the heat and steam to build up. If you don't, you are likely to find the starchier veggies underdone while the others may dry out. Never allow glazed meats to cook glaze side down or the sugar in the glaze will crystallize and burn before the meat is cooked through. If you want a little crystallization, apply the glaze at the end and cook with the lid up for a couple of extra minutes when the meat is nearly done.

Chicken with Orange-Honey Glaze
4 servings

3 cups orange juice
5 fresh thyme sprigs
1/4 cup clover honey
3 tbs spicy Hungarian paprika
1 tbs ground cumin
1 tbs dty mustard powder
2 tsp ground fennel seeds
2 tbs canola oil
4 boneless, skinless chicken breasts
Kosher salt and pepper

Combine the juice and thyme in a medium saucepan and boil over high heat until reduced to about 1/2 cup. Remove the thyme sprigs and whisk in the honey and 1/2 tsp salt and 1/4 tsp of pepper.

Stir together the dry spices and 1 tsp each salt and pepper. Brush both sides of the chicken with oil and rub generously with the spices.

Place the chicken on a medium-high grill for about 4 minutes. Turn over and apply the glaze to the top only. Finish cooking for another 4 minutes and until the internal temperature is at the correct temperature.

Drizzle with more glaze before serving.

Grilled Mixed Vegetables with Potatoes

4 servings

4 medium potatoes, sliced, peel on

12 asparagus spears, cut into thirds with the woody part discarded

2 Roma tomatoes, sliced

1 small onion, diced

1 clove garlic, minced

assorted fresh or dried herbs

extra virgin olive oil

salt and pepper

Place the vegetables in a large, shallow bowl and drizzle with olive oil. Toss them with the herbs and the salt and pepper. Place in a piece of aluminum foil about 2 feet long and seal well. Cook on medium-high grill about 20 minutes.

Soup Glorious Soup

It's not often I expect much out of the recipes in the Kroger coupon mailer but this one sounded like it was worth a try. I was not disappointed. The onion, carrots, potatoes, zucchini, parsley, rosemary, and thyme all came from Dewdrop Farms in Springboro, Ohio.

Basic Preparation

Although it might seems expensive, I highly recommend getting a good food processor for blending soups and chopping vegetables. It really does simplify the prep work and reduced the chance of injury, either from slicing your fingers or burning your skin. Whenever recipes call for varying amounts of herb, I always go with the upper number; for salt, I err in the other direction. I also always use reduced sodium stocks if I don't have fresh on hand. Salt is good for enhancing flavor but it shouldn't be a crutch to cover up poor flavor. When you get use to using less, you'll be surprised at how salty typical over-salted fare starts to taste.

White Bean Soup With Vegetables
4 servings

1 tbs extra virgin olive oil
1 large onion, minced
2 medium carrots, chopped

2 stalks celery, chopped
1 medium Yukon Gold potato, chopped
1 medium zucchini, diced
4 sprigs Italian flat-leaf parsley, minced
1/4 tsp each fresh rosemary and thyme
6 cups warm chicken stock
2 1/2 cups white beans soaked and cooked
1 tbs unsalted butter
Salt and pepper to taste

Heat a soup pot over medium-high heat. Add the olive oil and saute the onion, carrot, celery, and potato until they sweat.

Stir in the parsley, rosemary, and thyme. Add the zucchini, stock, and beans. Cook 25-30 minutes stirring occasionally.

Puree to a uniform consistency. Stir in butter and season with salt and pepper. Cook and additional 3-5 minutes.

Not Just For The Soul

I guarantee if you make this chicken soup recipe, you will never open another can or packet again. It is adapted from a recipe by Emeril Lagasse. The onion, thyme, and parsley were provided by Dewdrop Farms in Springboro, Ohio.

Basic Preparation

I cannot stress enough the importance of using freshly ground pepper. Find a good grinder and never buy pre-ground...ever! I also suggest never using salted butter when cooking. You can always adjust the salt at the end. If you don't have real chicken stock or canned I would advise against using bouillon. Why go to all the bother of making fresh chicken soup if you just plan to ruin it with those little cubes. Open up a can of soup and wait until you can buy some. The only substitute for regular bouillon is Better Than Bouillon. If you are using a small noodle like alphabet or stars be sure not too much or they will swell and you'll end up noodle cake.

Simple Chicken Noodle Soup
4 hearty servings

1 whole chicken (3-4 lbs)
1 quart chicken stock
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped

2 celery stalks, roughly chopped

2 sprigs fresh thyme

5-6 parsley stems

2 bay leaves

2 tbs unsalted butter

1/2 cup diced onions

1/2 cup sliced carrots

1/2 cup diced celery

2 tsp salt

1 tsp freshly ground black pepper

1/4 lb noodles

2 tbs fresh parsley

Place the chicken in a large soup pot and cover with chicken broth and water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and bay leaves. Bring to a boil, partially cover, and simmer for 1 hour.

Remove the chicken and, when cool enough to handle, shred the meat. Strain the liquid through cheese cloth and discard the vegetables reserving the liquid.

Melt the butter in the pot over medium-high heat. Add the diced carrots, onions, and celery and cook until softened, about 2 minutes. Stir in the reserved broth and meat and bring to a boil. Add the noodles and simmer until cooked, about 10 minutes. Remove from heat, stir in the parsley and salt and pepper to taste.

A Daughter's Birthday Dinner

My oldest had a specific request for her birthday dinner. She called it "pumpkin squash soup" and brought me the cookbook she'd used when she made it herself. Turns out it was Red Curry of Roasted Fall Vegetables from "Kitchen Seasons" by Ross Dobson. I highly recommend both the book and the recipe. The book urges eating local produce in season. Although studies seem to show this isn't healthier than the crap produce you get at the local grocery, I guarantee you fewer pesticides and a much better flavor! The potatoes, carrots, onion and basil were provided by Dewdrop Farms in Springboro, Ohio.

Basic Preparation

Although you could make the curry paste yourself, that can be a time consuming process. I only suggest it if you are unable to get a good quality one. I use Maseri which comes in little round colored cans. They can usually be found in well stocked foreign markets. The flavor and quality of the dish will be directly impacted by your choice of curry paste. If you walk away thinking, "eh, it was just so, so" you probably used a cheap curry paste.

My daughter can't handle very spicy foods which this dish definitely is. She used a cheaper curry paste so didn't realize how spicy it could get. I felt bad because my version was hotter than she wanted but she insisted on eating it because she said it tasted so good. Had I known, I would have let it set overnight. If you have trouble with spicy foods, you can do the same. The coconut milk will greatly reduce the heat if left overnight in the fridge.

Cutting a tough squash can be a troublesome task. I prefer acorn and it is more easily cut by slicing it along the groves into cantaloupe-like slivers. These can then be peeled with a potato peeler.

Red Curry of Roasted Fall Vegetables
4 servings

4 small new potatoes, quartered
1 large carrot, cut into bite sized pieces
2 tbs light olive oil
14 oz pumpkin or other winter squash, peeled and cut into 1 inch pieces
1 parsnip, peeled and cut into batons
1 medium onion, cut into 8 wedges
1 can (13-15oz) coconut milk
2 tbs red curry paste
2 tbs brown sugar
1 tbs fish sauce
1 cup chicken stock
handful of fresh basil

Preheat the oven and baking sheet to 425. Put the carrot and potatoes on the hot baking sheet in a single layer. Drizzle with 1 tbs of olive oil and roast for 10 minutes. Add the squash, parsnip, and onion and roast for another 20 minutes.

Heat the coconut milk in a small sauce pan until is starts to separate. Heat remaining 1 tbs of oil in a heavy skillet. Add the curry paste and saute for a couple of minutes. Add the coconut milk, brown sugar, and fish sauce to the curry and cook for a couple of minutes more bringing to a strong simmer. Add the roasted vegetables and the basil. Cook for five minutes more.

Serve over rice, preferably basmati or jasmine.

Looking Forward to the Cold

With winter on the (distant) horizon, we decided to work on our split pea soup recipe. Past attempts were tasty but the peas never seemed to fully cook. So for this attempt, we decided to use a slow cooker. The result was a good consistency but was more bland than we would have preferred. This can probably be corrected by adding another Cajun belle pepper, and substituting a ham and ham bone for pork shoulder. It also might help to replace the water with a vegetable stock.

The onions, Cajun belle pepper, and lemon thyme were provided by Dewdrop Farms in Springboro, Ohio.

Basic Preparation

It is important to remember that very little liquid will evaporate from the slow cooker so you should use less water than called for. With soups, this means putting all the ingredients in the pot and then just covering with water. This recipe was adapted from Emeril Lagasse's "Ham and Split Pea Soup."

Slow Cooker Split Pea Soup
6 servings

1 pound dried split peas
I pork shoulder
3 tbs unsalted butter
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1 tbs garlic, minced
1 tsp salt
1 tsp fresh ground pepper
1 Cajun belle pepper, minced (with seeds)
2 bay leaves
small handful of fresh lemon thyme sprigs

Place all the ingredients in the slow cooker and cover with water. Cook on high for at least 4 hours or low for 6.

Goodbye Summer

The menu at The Mangled Bread tonight was a last hurrah to summer fare. Here at The Mangled Bread, we attempt to use local produce whenever possible. For this meal, the cucumbers, mint, basil, and Serrano chilies were provided by Dewdrop Farms in Springboro, Ohio.

• Tuscan bread
• Grilled artichokes
• Grilled Brussels sprouts
• Thai cucumber salad
• Grilled peaches

(2 servings)

Basic Preparation

Nothing says summer like using the grill. This also means the oven doesn't heat up the kitchen. I highly recommend spending the extra money for a grill that will last. Cheap grills will produce uneven heat after a couple of years of use as the burners corrode and clog. Also make sure that you clean the grates with  a damp cloth to remove any of those little metal bristles from a grill brush...they are dangerous if swallowed.
These recipes will create a full meal for two.

Grilled Artichokes

1 Artichoke
2 tbl butter
salt and pepper to taste
garlic (optional)

Preheat the grill to 500 degrees.
Trim the prickles, cut in half, remove the choke (the hairy bit) and put two tablespoons of butter in each half. Salt and pepper lightly and add minced fresh garlic if desired. Wrap tightly in aluminum foil. Grill on each side for 10 minutes with the grill cover down.

Grilled Brussels Sprouts

1# Brussles sprouts, trimmed and halved
4 tbl extra virgin olive oil
1 clove garlic
1/2 tsp red pepper flakes
1/8 cup Parmesan cheese, grated
salt and pepper

Preheat the grill to 500 degrees.
Toss with half the oil and salt and pepper. Place in one layer cut side down on two pieces of aluminum foil. Top with two more sheets of foil and crimp all around. Grill foil packet on each side for 5 minutes with the grill cover down. Heat the other half of the oil in a small skillet until shimmering. Add the garlic and red pepper flakes and saute until brown, about 1 minute. When the Brussels sprouts are done, toss with the garlic oil and Parmesan cheese.

Thai Cucumber Salad

4 cucumbers, peeled, seeded, halved lengthwise, and thinly sliced
1/3 cup white wine vinegar
1 tbl lime juice
1 tbl fish sauce
2 red Serrano chilies, finely minced
2 tsp olive oil
2 tsp sugar
2 tsp salt
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup dry roasted peanuts, chopped

Wisk all but the cucumbers, mint, basil, and peanuts. Pat the cucumbers dry and toss with the mint, basil, and peanuts. Cover with the dressing and toss again.

Grilled Peaches

2 peaches, sliced into 1/4 inch slices
extra virgin olive oil (optional)
cream (optional)
paprika (optional)

Brush them the oil if using. Place the peach sliced on a very hot grill with the cover open, 1-2 minutes per side. There should be good grill marks when done. Can be served warm or cold and with cream and/or a dusting of paprika if desired.

Summer Pot Luck

The selection of the proper item to bring to a pot luck is a tricky thing. The most common mistake is to make something that is best eaten warm which, if not cold when the eating starts, will be by the time the party has entered the snacking phase. This may work out if the dish can be kept warm in a crock pot and does not get mushy or crusty when sitting but that is frequently not the case. Another mistake is selection of a food that is inappropriate to the season. Unlike clothing, certain foods are seasonal for pragmatic reasons such as ingredient freshness, digestion and safety. Bringing a heavy, mayonnaise-based dish to an outdoor summer picnic is not only hard on the digestive tract of the poor souls who give it a whirl, it is unsafe.

Personally, I find a pot luck one of the best times to experiment. Rather than haul out an oldie that has been had a million times, why not take the opportunity to offer something that no-one is likely to have tried before? No matter what you bring, not everyone will like it anyway and you are likely to please at least someone with anything.

Keeping all of this in mind when I was recently invited to a summer pot luck, I decided to take the following dish from ``The Nero Wolfe Cook Book'' by Rex Stout. The copy of this out of print book that I acquired through Amazon was the second printing published in 1973 by The Viking Press (SBN 670-50599-4). I realize that I have used this reference in two of my previous three postings, but this dish really did stand out as something proper for the occasion, which is more than half the battle in food preparation.

(Yes, picture forgotten again)

The menu

• cantaloupe and celery salad

Basic Preparation

Never put celery down the garbage disposal. It will become a horrific mass which will take days to break down during which you will be without a kitchen sink. If you do make this mistake, do not rush to buy a new disposal unless you are simply unwilling to wait for the cellulose to break down on its own. The same can occur with any pulpy fruits or veggies such as potato peels. When in doubt, put excess vegetable matter in the garbage.

Cantaloupe and Celery Salad

Although I was unsure about this mixture, I thought it was very tasty and it went over well at the pot luck. The dressing was an interesting combination of tarragon wine vinegar, olive oil, currant jelly, and poppy and coriander seeds. It was fairly easy to prepare and kept well in the heat. The flavor was light and cool which was perfect for a summer party.

A Few of My Favorite Things

When a friend admitted that she doesn't cook and hadn't had a home cooked meal since Thanksgiving, I knew that I had to remedy the situation ASAP. Of course, I realized that this was not the time to experiment so I searched my memory for things that I had cooked in the past that were sure to satisfy. The soup and desert courses were easy and they are two of my all-time favorite dishes. The main course took a little longer but once I remembered then, I was sure I had the right menu.

I intended to serve the meal with cranberry wine but it wasn't until we went to open the bottle that I realized that I didn't have a corkscrew. I did not forget pictures this time although I had no batteries for the camera and had to use the camera phone resulting in them being somewhat blurry. You might also note that presentation is still something on which I need to improve.

All of the recipes except for the soup are from ``The Frugal Gourmet on Our Immigrant Ancestors'' by Jeff Smith, first edition, 1992 by Avon Books (ISBN 0-380-71708-5). The soup came from that old staple that every cook, home or otherwise, should own, The Joy of Cooking.

The menu

• vichyssoise
• Cuban ropa vieja over Hungarian dumplings
• cheesecake, New York style

Basic Preparation

A word about working with garlic. The ropa vieja required two cloves of crushed garlic. This is not a time to simplify and use powdered or dried...get a press and crush it yourself. But, a word to the wise, unless you want your hands to smell of garlic for a couple of days, use gloves. I personally don't mind the smell and will sniff my fingers periodically as a way to remind myself of the fun of cooking and eating the meal.

Vichyssoise



This is a perfect example of how an amazing dish can be created quite easily and with very little work. I prefer the first version in The Joy of Cooking to the second. The recipe says 1-2 cups of cream and I like it best with the minimum since more covers the potato flavor. Since all you have done is to puree potatoes, leeks, and onions boiled in chicken broth, it is one of those things you can cook frequently while making changes to see how it changes your appreciation for the dish (i.e. try it with beef broth or add shallots). Finally, although usually served cold, I prefer it hot like all soups.


Cuban Ropa Vieja



This was one of my first lessons on why it is important to read a recipe fully before starting: the meat must be simmered for two hours and then allowed to cool so that it can be deboned and shredded which can take another hour. If you didn't realize this, you might be rather inconvenienced when you found that you main course had no hope of being finished on time. When I first made this stew, I accidentally doubled the tomato sauce. I corrected my mistake the second time around only to find that I liked it better with the extra and that is how I always make it now.


Hungarian Dumplings

These are similar to German spaetzle and quite easy to prepare. You will need a spaetzle press but almost any gook cooking shop should have an inexpensive one and they are easy to use. When I first made these, I learned another lesson on why you read the entire recipe making sure that it makes sense with the ingredient list given. After reading the ingredient list, I spent quite a while trying to figure out what ``mil'' was. Had I read the preparation section, I would have realized that there was a typo in the ingredient list and that all I needed to locate was ``milk'' which is readily available at most grocery stores.


Cheesecake, New York Style



I have never tasted a cheesecake as good as this recipe. In fact, this version is what made me a cheesecake purist. After eating it for the first time, I came to realize that you only put other things in them or drizzle sauces over them to cover up inferiority. The hardest part is making the graham cracker crust which seems to be intended to be spread very, very thin. I doubled it this time but it made too much and it became a little hard after baking. This is one of those items where simply following the time and temperature in the recipe is important since there is no way to tell when the cheesecake is done as it will continue to cook after being removed from the oven. If you use the knife or toothpick insertion test you will surely overcook it and although it will taste fine, it will have the texture of cottage cheese. For best results, you should purchase a good oven thermometer.

Still Alive

I'm currently in a play (Inherit the Wind by the Drama Workshop) and just finished directing another (Sure Thing with Tri-County Players). The brutal back-to-back rehearsal schedule has left me no time to cook. Meals have consisted of a lot of cheese and crackers or toast and cocoa.

This dry spell will end soon :-)

Breakfast for One for Dinner

As I am currently in two plays and fighting a cold and alone for the evening, I did not feel like taking on anything too complicated. Fortunately, the book I used from last week had some simple breakfast dishes to prepare.

The menu for the meal consisted of

• apricot omelet
• fried ham
• orange juice

Sadly, I again forgot to take pictures. I really need to get the hang of this!

Apricot Omelet

This was a standard three-egg omelet with a filling consisting of 1/2-cup of apricot preserves blended with 1 Tbl of kummel (a German liqueur flavored with caraway). Believe it or not this is not only the first time I made and omelet, but the first time I had ever eaten one. With no point of reference, I'm not sure I made it properly and found following the cooking instructions tricky. I found the result tasty although I still think I prefer my eggs scrambled to omeletted.

Fried Ham

I had leftover ham from last week so I decided to pan fry a piece and use the same sauce from last week. It really is a delicious glaze and this time around I was wishing I had gone with a thinner cut of ham as suggested by the book.

Orange Juice

Still not fresh squeezed...just call me lazy!

Breakfast in the Old Brownstone

As my first effort in a couple of years at real cooking, I bought a cookbook based on a favorite mystery series featuring the detective Nero Wolfe. Fine food is a centerpiece of the detective's life and the author issued a cookbook of the foods referenced in the novels. After eating the meal, which I served as a dinner, it is quite easy to see why this detective is described as weighing a seventh of a ton. Because of the amount of butter in the meal, it should definitely be one that is left for a special treat.

Since these recipes appear in a copyrighted work, I will not reproduce them here but for anyone who cares to hunt it down the book is "The Nero Wolfe Cook Book" by Rex Stout. The copy of this out of print book that I acquired through Amazon was the second printing published in 1973 by The Viking Press (SBN 670-50599-4).

The menu for the meal consisted of

• eggs au beurre noir
• broiled Georgia ham
• hashed brown potatoes
• blueberry muffins
• orange juice

Sadly, I forgot to take pictures. I hope not to make this omission often.

Basic Preparation

As with any complicated meal, I find it helpful to read each recipe multiple times. Next I actually write out a time sheet with major milestones; the trick being to make sure that everything finishes at the same time. It is also a good idea to get out all the cookware you will need and place them on the cooking surfaces they will require. This will quickly show you if you have made the simple mistake of expecting more burners than your stove provides.

Eggs Au Buerre Noir

These are a type of shirred egg. Don't worry, I had to look it up too as it requires a special cooking dish called a shirred egg dish. I found it particularly hard to find. For such things, I suggest you buy from a restaurant supply house that sells to the public. You will wind up with more than you need but will spend the same as if you bought them individually from a specialty store. A basic shirred egg is cooked under a broiler in the dish in which it is served. They are usually cooked in butter and have a sauce of butter and vinegar or sherry lightly added after cooking. I am not convinced I did this dish justice as I am not sure I cooked the yolk to the right consistency. They were quite good all the same and reminded me of a cross between a poached and a fried egg.

Broiled Georgia Ham

This was simply quickly broiled ham served with a sauce made from vinegar, mustard, current jelly, and fresh cracked pepper. The recipe called for thinly sliced ham but I accidentally got my ham thickly sliced. I think I preferred it this way because otherwise I suspect the sauce would have overpowered the flavor of the ham. I also did not use Georgia ham as requested by the recipe but Boar's Head Deluxe which is excellent. Needless to say, care should be taken when broiling any meat to prevent drying out...unless your intent is to make jerky. I also found out that when doubling this kind of recipe it is a bad idea to double the butter as it prevented the potatoes from holding together as expected. Finally, I suggest that there is no substitute for a well seasoned cast iron skillet and will choose one over a non-stick any day.

Hashed Brown Potatoes

Forget what you know about hash browns as these are not so much fried as browned in butter. A word about butter versus margarine: in my mind there is no substitute for real butter when cooking. The flavor and moisture content of butter simply cannot be replaced. If you are concerned about the health implications then simply don't cook this kind of meal that often, eat smaller portions, or make an extra trip to the gym. Personally, I find that enjoying a fine rich meal every so often makes it easier to eat healthy the rest of the time. As this dish is made with shallots, you should remember to wear gloves unless you don't mind the persistent smell on your hands. I don't and even after a shower and multiple hand washings, my fingers still smell of shallots.

Blueberry Muffins

These were made from scratch and were surprisingly easy to prepare. I will likely never make them from a box again as these were, hands down, the best muffins I have ever eaten.

Orange Juice

With everything else to make I was too lazy to squeeze my own!