MINI CHICKEN POT PIES

Picky-picky husband loves chicken pot pies, but they definitely  have not been on my "quick fix" list until now. This "recipe" is almost a cheater recipe, because you can skip the filling recipe below and just use your favorite leftover chicken and gravy to make
these. 

They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.

 



2 potatoes  cubed fairly small
1 cup favorite veggies(I use a frozen pea-corn-green bean mix)
1/2 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
1 COOKED chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (see note)
2 teaspoons chicken bullion
pepper to taste

In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth, potatoes, veggies, bullion and pepper (DO NOT ADD THE CHICKEN MEAT AT THIS STAGE). Boil about 5-8 minutes or until potatoes and carrots are fork tender.

Drain but SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste).  Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside. Note: If the "gravy' seems a little thick, just add a couple tablespoons more chicken broth.

Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.

Then use your fingers to press the thinned out biscuit up the sides and to the top of each cup.

NOTE: If you don't have a Texas size muffin pan, see note below.

NOTE: I've tried all brands of refrigerator biscuits for this recipe and the very best one (for mini pot pies) is a Kroger brand biscuit called JUMBO butter biscuits  (our Fred Meyer sells them).

 

Place pieces of cooked chicken in the bottom of each little pot pie and then spoon the veggies and gravy over it (almost to the top).

Place the muffin pan on a cookie tray (in case you've filled them too much) and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.

 

Remove from oven and let sit for 3 or 4 minutes before taking them out of the pan; this will really help.

Don't worry, they stay hot forever!! Use a butter knife to assist you in lifting these out of the pan.

 

NOTE:  If you don't use chicken bullion, you'll have to add a little salt to the sauce.

NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they don't work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.

NOTE: I don't think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but I've never tried it).

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The Southfork Ranch Cookbook

In honor of last nights premier of the "new" Dallas, it is only fitting and proper that we feature a recipe from The Southfork Ranch Cookbook.  Yes, Virginia, there is a real Southfork.  In fact, if one were so inclined, it can be rented for gatherings such as family reunions.

During the initial Dallas craze, Southfork was owned by J.R. Duncan(yes, J.R. Duncan, who could make this up?)  While he knew nothing of cooking, he encouraged Bea Terry to gather up the ranch recipes and make a cookbook.

Like most tie-in cookbooks, this one is filled with rather simple recipes that one would expect Miss Ellie to serve to the ranch hands.  There is a lot of meat, some cakes and pies and muffins and the essential chili.   Alas, the vegetables get quite mangled.  Well, perhaps not mangled as much as desecrated.  There are breaded carrots, peas in a cream-cheese sauce, and a green bean casserole with both powdered soup mix and canned soup.  I supposed working on a big ol' ranch means you need your carrots breaded and deep fried with aside of cream-cheese sauce.

Don't think for a minute you will get off the calorie train at breakfast.  Here's a crunchy morning egg dish.

Scrambled Eggs with Corn Chips

3 Tbsps butter or margarine
12 eggs
3 Tbsps milk
4 Tbsps catsup
3/4 cu crumbled corn chips

Place the butter in a large heavy skillet over low heat.  While the butter melts, brake the eggs into a mixing bowl.  Add milk and catsup to the eggs.  Beat with an electric mixer at medium speed until frothy.

Pour mixture into the skillet.  Cook and stir occasionally until the eggs begin to thicken. Stir in the corn chips, and keep stirring until the eggs are set to desired consistency,  Do not overcook.

By all means do not overcook your eggs as nothing is worse than overcooked eggs filled with crushed Frito's.  Grab your fork and head over to that oil rig.

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CHURROS

It has been "churro week" at our house. We love this sweet (stick shaped) donut rolled in cinnamon sugar and served warm!!

"Churro week" came about because I was trying to find a new churro recipe for the grandkids. I tried several new ones and they all had promising results, but none of them were exactly what  I was looking for. I ended up combining the best parts of each recipe and came up with a churro that was light as air and delicious.

I love this recipe for several reasons. First of all they are quick and easy to make. Secondly, you KNOW they are tasty when you have people waiting around in the kitchen for the next ones to come out of the fryer...that is always a good sign. Thirdly, they cost (literally) pennies to make and finally, served with a chocolate dipping sauce or whipped cream, they are great for company.

Click on this Picture

 

 

Set up a frying station, with about 2" of vegetable oil in a frying pan and bring it to 375 degrees.  I like to use my electric frying pan because I can just set the temperature and forget it.

Next, line a cookie sheet with paper towels to drain the churros on once they are fried.  Also, mix 1/2 cup of granulated sugar and 1/2 to 1 teaspoon of cinnamon and put it in a pie plate (you will roll the churros in the cinnamon sugar after they are fried).

Now, for the batter:

1 cup milk
1/4 cup butter
2 tablespoons brown sugar
pinch of salt
4 eggs
1 cup all purpose flour
1 teaspoon vanilla extract

In a saucepan with a heavy bottom, bring the milk, butter, sugar and salt to a boil.  Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.

Remove the pan from the heat and put the dough in your stand mixer fitted with a paddle blade (not the whisk); let it sit for about 2 minutes (to cool down just a tad).

Start up your mixer on medium speed and while the mixer is running, add the vanilla and then the eggs,  one at a time, to the dough, beating well after each egg. The final batter will be very thick and sticky, but smooth.

NOTE: When you put the first egg in,  it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.

Place the batter in a frosting bag fitted with your largest (star) frosting tip.  I use a Wilton 1M.

Your oil should be good and hot by now, so squeeze 4" strips of the batter directly into the hot oil.  I use the tip of my finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.

Fry for about a minute on each side or until they turn golden.  Drain on paper towels and roll in cinnamon sugar while they are still hot.  Serve warm.

Picky-picky husband loves smaller churros, so I make some little 2" churros for him:

 

These churros are the real deal!!

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EASY BUTTERSCOTCH ICE CREAM TOPPING

It is finally grilling season in Alaska and that means food, friends and family. Our crowd loves ice cream and I've been playing around with a variety of ice cream toppings. This quick and easy one is a big favorite right now, but I'm working on a pineapple topping as well.

EASY BUTTERSCOTCH ICE CREAM TOPPING
¼ cup butter
1¼ cups light brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, corn syrup and salt.

Stirring constantly, keep your heat very low until everything is melted and smooth then raise the heat to a medium low setting. Bring to a gentle boil (keep stirring) and boil for 1 minute.

Remove from heat and cool for five minutes. Stir in evaporated milk and extracts, mix until everything is very smooth.

Store in fridge (keeps for a couple weeks if it lasts that long). Tastes great cold or warm.

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BISQUICK CLONE RECIPE

I found a recipe, recently, that I really wanted to try, however, it called for 1 cup of commercial Bisquick, an item I don't usually stock in my pantry.  I wasn't too keen on buying a whole box of Bisquick (when I only needed a cup of it) so I went Internet surfing for a Bisquick clone recipe.

I found several but they all called for shortening (not exactly what I was looking for). Then I found the following recipe, which uses Canola oil (on http://www.food.com/ )  I used it to make biscuits for dinner tonight and we were VERY pleased with the light, flaky results. They were very similar to commercial Bisquick biscuits (picky-picky husband said the were much better than Bisquick) and you can NOT beat the convenience!! I intend to keep a canister of this mix in my pantry from now on.

This recipe can easily be doubled or tripled and I love that the ingredients are always on hand.

BISQUICK CLONE MIX

4½ cups all purpose flour
4 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
10 tablespoons Canola oil

Whisk everything together (I used my stand mixer with the whisk attachment) but a hand whisk would work just as well, it will look like this.

Store this mixture in a container with a tight fitting lid (at room temperature) for up to 6 weeks. Use it exactly like you would for ANY recipe that calls for Bisquick (biscuits, muffins, pancakes, pot pie crusts, etc.). It not only saves a lot of money, but it tastes great too!!

BISCUITS (makes 6)

2¼ cups Bisquick Clone Mix
2/3 cup milk

Mix with a spoon until it comes together, then turn out onto your counter that has been dusted with a little more of the dry mix (don't use flour). Knead lightly 10 times, then pat to 1/2" thick. Cut with 2½" biscuit cutter. Place on greased cookie sheet (I use parchment) and brush with melted butter. The melted butter is optional, but we like them that way.

Bake at 450 for 10-12 minutes (my electric oven took 12 minutes).

I found a neat Bisquick recipe site that has lots of interesting recipes: CLICK HERE

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The Back In The Day Cookbook

The one place I had to visit while I was in Savannah was the Back In The Day bakery.  Just before I left for my trip, my copy of The Back In The Day Cookbook arrived which made me all the more excited to visit.  I was really hoping to run into owners Griffith and Cheryl Day.  Cheryl Day's grandmother, like mine, is from Alabama and taught her many of the homey and delicious recipes in the cookbook.  

But, of course, they were out and about touring with their cookbook and the very second I was getting lavender shortbreads, they were in New York City on the Martha Stewart show.  (Check out Cheryl making coconut cake with Martha here.) 

This book is homey and fun.  It is the exact collection of recipes that you will want to pass on to your children and grandchildren.  There is no foam, agar agar, or agave syrup.  There is a lot of confectioners' sugar, butter and vanilla extract.  And mostly, a lot of love.  On these pages you will find pies and puddings, cakes and more cakes, and an occasional Easy-Bake Oven.  

 If there is a fault (and this may just be my personal bias) it is the constant repetition of information in the recipes like the constant use of the phrase "at room temperature."   Bakers know to bring eggs, milk and butter to room temperature before baking.  Putting in repeatedly in the recipe, I find, a bit distracting and over-kill.  I blame the editor.

Here is a great, fruity cupcake for your summer indulgences.

Strawberry Cupcakes with Fresh Strawberry Frosting

Cupcakes

3 cups unbleached all-purpose flour

2 teaspoons baking powder, preferably aluminum-free

1/2 teaspoon fine sea salt

1 1/3 cups pureed fresh strawberries (from about 2 cups whole strawberries)

1/2 cup whole milk at room temperature

2 teaspoons pure vanilla extract

2 teaspoon grated lemon zest

2 sticks unsalted butter, at room temperature

2 cups sugar

2 large eggs, at room temperature

4 egg whites, at room temperature

Position the rack in the lower third of the oven and preheat oven to 350 F. Line 24 cupcake cups with paper liners.

Sift together flour, baking powder and salt.  In a large measuring cup or a small bowl, whisk together the strawberry puree, milk, vanilla and, lemon zest.

In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a hand mixer) cream the butter on medium-high heat until light in color.  Turn the speed down to low and gradually add the sugar, mixing for 3 to 4 minutes, until it is completely incorporated and the mixture is fluffy.  Add eggs and whites one at a time, mixing well after each addition.  Add the flour mixture in thirds, alternating the strawberry mixture, beginning and ending with the flour.  Scrape the sides of the bowl and mix for another 1 to 2 minutes.

Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.  With a large ice cream scoop or spoon, scoop batter into prepared cupcake cups, filling each one about two-thirds full. Bake cupcakes for 20 to 25 minutes, until a cake tester inserted in the center of the cupcake comes out clean. Let cool for at least 20 minutes.

Fresh Strawberry Frosting

1 pound  (4 sticks) unsalted butter, at room temperature

2 teaspoons fresh lemon juice

1/2 teaspoon fleur de sel

Two 1-pound boxes (8 cups) confectioners, sugar

1/2 cup pureed strawberries (about 1 cup whole strawberries)

In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a hand mixer) beat the butter, lemon juice, and fleur de sel on low speed until smooth and creamy, 2 to 3 minutes.  Gradually add the confectioners’ sugar, and continue beating until light and fluffy, 2 to 3 minutes. Add the strawberries puree, mixing until incorporated, 1 to 2 minutes.  

 I can't wait to make these with my strawberry haul. 

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MANWICH CLONE RECIPE

Someone recently told me that a variety of convenience foods (that we all take for granted) are not readily available to cooks living outside of the USA; simple things like good old hot dogs, graham crackers, ranch mix, canned pumpkin, Crisco and  Manwich ( plus MANY others).

I don't buy many convenience foods, but every once in a while, I  find something like Manwich comes to the "quick snack for the grandkids" rescue. The down side is that it can be expensive when feeding a crowd, so I was very happy to find this great "clone" recipe. 

TIP:  When feeding a crowd,  I usually serve these sandwiches, "slider style", on small dinner rolls.

8 ounces tomato sauce
1 cup ketchup
1 tablespoon dried onion flakes
1 tablespoon finely diced green pepper
1 teaspoon salt
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon chili powder
1/2 teaspoon dried minced garlic
1/4 teaspoon celery seed

Mix everything together and add to one pound of (browned and well drained) ground beef.  Simmer for 10 minutes then spoon onto  buns and serve.

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FRESH MANGO CAKE

This cake brings rave reviews and is a nice change from the predictable pineapple upside-down cake. The cake is sweet, very light and tender and the fruit keeps it deliciously moist. We ate it warm, with ice cream after dinner tonight.

 

Preheat your oven to 350F and spray a round 9" x 2" cake pan with vegetable spray. Line the bottom of the pan with parchment paper and then spray it again.

BOILED SYRUP LAYER (goes under the batter)
1 cup white sugar
¼ teaspoon lemon juice
¼ cup cold water
~~~~~~~~~~~~~~~~~~~~~~~~
Arrange one pound of small diced mango in the bottom of the parchment lined cake pan, and sprinkle VERY LIGHTLY with some cinnamon sugar. Note: I threw in a few maraschino cherry pieces for color.

In a heavy bottomed  sauce pan, stir 1 cup sugar + lemon juice and cold water together. Bring to boil on medium heat, stirring once in a while, until it starts to turn amber. Watch carefully, because once it starts to turn color, because it will darken quickly. After it turns light amber, pour evenly over the mango and set aside while you make the batter.

CAKE LAYER
1½ cups all purpose flour
1¾ teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup whole milk
2 teaspoons vanilla extract
½ cup butter (room temperature)
1 cup packed brown sugar
2 large eggs
.
In a small bowl, mix flour, baking powder, ginger and cinnamon together, set aside. In another small bowl, mix milk and vanilla extract, set aside.
.
With electric mixer, beat the room temperature butter for one minute, or until it is light and fluffy; add brown sugar and beat on high for 3 minutes. Reduce speed and add eggs, one at a time, beating well after each. Make sure you scrape down the sides of the bowl once in a while.

Now you need to mix in the milk mixture and the flour mixture, but make sure you alternate (dry...milk...dry...milk etc.). Scrape down the bowl and give it one final mix but don't mix too long. Pour the batter over the mango and syrup layer.

 

 

Bake at 350F for 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean (it takes 45 minutes in my electric oven). Remove from oven and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge to loosen, then invert on a serving plate and peel off the parchment paper; serve warm. This cake is excellent with whipped cream or ice cream.

 

NOTE: Do not make this in a spring form pan because the sauce might leak out.

NOTE: You can make this with almost any kind of fruit, blueberries work nicely too.

NOTE: The fruit might appear quite wet when you first invert the cake, but as it cools off, the sauce thickens considerably.

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COOKIE BOWLS

Looking for a fun and inexpensive way to jazz up your next family gathering? Try these cookie bowls. Not only are they easy to do, but you can fill them with anything from pudding, to ice cream, to cheesecake. You can make the cookie bowls ahead of time and freeze them (unfilled); there are tons of possibilities.

The instructions for these cookie bowls called for forming them over an inverted cupcake pan, however, I wanted bigger (and thicker) ones because they were for a specific purpose and had to be strong enough to travel well, so I formed them over an inverted Texas size  muffin pan.

DO NOT BE TEMPTED TO MAKE THESE COOKIE BOWLS USING ALL BUTTER. IT WILL NOT WORK. THE DOUGH WILL SPREAD ALL OVER THE PLACE AND NOT FORM A BOWL !!!!!

1/4 cup butter flavored shortening (no substitutions)
1/4 cup butter (room temperature)(no substitutions)
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1½ cups all purpose flour
1/4 cup miniature semisweet chocolate chips

Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed.

Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.

Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil.

NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil with vegetable spray.
 NOTE: I used the new no stick foil and didn't have to spray it at all.

NOTE: If you are using a standard size cupcake pan, you can use full size paper cupcake liners instead of the foil.

Roll the chilled cookie dough  (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough. Cut circles and drape over foil, smoothing wrinkles and/or cracks in the dough together and trimming to fit.

Bake 10-12 minutes or until light brown. Remove from oven and let them COOL ON THE PAN FOR 10 MINUTES BEFORE TRYING TO REMOVE THEM. After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner first) but DON'T REMOVE THE FOIL UNTIL THE COOKIE BOWL IS COMPLETELY COOLED. Fill just before serving.

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Cross Creek Cookery

Cross Creek Cookery is one of my favorite cookbooks.  It is that great combination of recipes and stories about them.  It was written by the Pulitzer Prize winning author, Marjorie Kinnan Rawlings.  She complied it shortly after writing a novel of the same name.  In fact, like many a Southern cookbooks, most of the recipes in Cross Creek Cookery actually belong to Idella Parker, who was Rawlings maid for ten years.  Parker wrote of their time together in a memoir entitled, Idella: Marjorie Rawlings Perfect Maid.   I believe she still lives in Florida and is 98 year-old, now.

Miss Idella at the stove.

Rawlings bought a 72-acre orange grove in a little Florida town named Cross Creek.   Since she was a child, Rawlings had wanted to be a writer.  She became acquainted with the legendary editor, Maxwell Perkins.  She sent him several historical novels and chatty letters about life in Cross Creek.  Perkins finally told her that her novels sucked but the stories about Cross Creek were wonderful and advised her to white about where she was.

She headed Perkins' advice.  Her most famous novel, The Yearling, grew out of a tale about a boy, his father and a young deer he raised.  It was awarded the Pulitzer Prize in 1939.  Not everyone in Florida liked the way they were portrayed by Rawlings.  One woman threatened to horse whip Rawlings until she was dead and another sued her for libel.

I adore this recipe for Mother's Jellied Chicken.   It fits perfectly into the Molly Hollifield Jones Dinner we wrote about at Lucindaville.  Harry Lowe and I always laugh, however, as we are pretty sure Marjorie Kinnan Rawlings' mama never made this dish nor did Rawlings.  That job usually fell to Miss Idella.

Mother’s Jellied Chicken

Boil a whole, dressed chicken, about three and one-half pounds, in enough water to cover, until very tender.  Remove the chicken and boil the liquor down to one quart.  Cut the meat in small pieces, cutting across the grain to give square or rectangular pieces rather than shredded fragments.  Discard any portions of the skin that may be too coarse.  Season the meat lightly with salt and pepper.  To the quart of hot stock, add two tablespoons of gelatin soaked in two tablespoons of cold water, one tablespoon Worcestershire sauce, and more salt to taste.  Strain the stock over the chicken, mix lightly but thoroughly, and put into a fancy mould or into a long deep rectangular loaf tin.  Cool, and chill in ice box until set.  Serve on lettuce with mayonnaise on the side.  Serves eight generously.

In her rich commentary, Rawlings goes on to further describe the dish stating:

The secret of the goodness of this jellied chicken is its very simplicity.  I have had jellied chicken fixed up with an assortment of celery, cucumber, carrots, hard-boiled eggs and green peppers and pimentos and what-not.  All these alien and dressy ingredients destroy the melting flavor.

 My recommendation is to serve it up with a little horseradish sauce, to give it a kick.  


UPDATE:  Check out our mould of Queen Elizabeth in Mother's Jellied Chicken.

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A Girl and Her Pig

We couldn't wait till April Bloomfield's book came out.  When we heard she was writing a cookbook, we haunted Amazon until it got a publication date, then we kept waiting.  When the cover surfaced, we knew this would be a keeper.  (Ironically, the book has been trashed on Amazon BECAUSE of the cover.  It seems people are outraged about the pig.  Seriously, people, where do you think pork comes from if not the pig and no one is out there condemning every single barbecue book out there.  So pork is OK as long as we don't have to see where it comes from?  How stupid...but I digress...)

Bloomfiled was trained by Rose Gray and Ruth Rogers of the famed River Cafe.  They are famous for their "simple" fare.   The irony is some of their most famous dishes are way complicated.   That may be the mantra for Bloomfiled's book.  In an attempt to make her "simple" food accessible to the general public the direction are beyond complicated.   Her summer Tomato Soup consists of tomatoes and olive oil with some salt, garlic and basil.  There are two pages of directions.  You can only guess how long the recipe for her Beef and Bayley Hazen Pie is... four pages, not counting the page with the picture of the pie.  The thing is, in 2010, the Australian magazine, Gourmet Traveller published Bloomfiled's recipe for Beef, Stilton and Suet Pie (basically an identical recipe) without all the pomp and circumstance. 

The recipes in this book are fantastic, don't let this (or the vegan marauders at Amazon derail you from getting this book), but be forewarned.   When you look at the directions to any recipe, take a moment to breath.  The directions feature all of Bloomfield's attention to exacting detail extrapolated.

Roasted vegetables are a favorite.  Carrots, parsnips, fennel with some olive oil, garlic and salt.   In this book it is rocket science.  In fact the following recipe is from a magazine and not from her book.  Slightly different amounts, and far less instruction... and this recipe has a lot of instruction for roasted veg...

Roasted Veg

4 large fennel bulbs, outer layer removed, stalks discarded, and fronds reserved
4 small skin-on red onions, roots trimmed but ends intact, halved lengthwise
4 medium parsnips, peeled, topped, and tailed
6 medium carrots, peeled, topped, and tailed
1/2–3/4 cup extra-virgin olive oil
14 skin-on garlic cloves, separated
Maldon salt

 Preheat the oven to 350 degrees. Trim the root end of the fennel, removing any brown bits but keeping the end intact. Halve the fennel bulbs lengthwise. Ideally, the parsnips and carrots will be about the same size, but if the top portion is much thicker than the others, lop off this portion and halve it lengthwise.

Heat half the oil in a large heavy-bottomed sauté pan set over high heat until it’s hot—rippling, crackling, and smoking a little—about 5 minutes. Carefully add half the vegetables, with the cut sides of the onion and fennel facing downward, and let them sizzle. As they slowly brown, you’ll smell the sweetness as the vegetables’ sugars emerge. Once the undersides are golden brown (about 10 minutes), transfer the vegetables, brown side up, to a large heavy-bottomed roasting pan. Repeat with the remaining oil and vegetables.

Sprinkle plenty of Maldon salt over the vegetables in the roasting pan, crushing it between your fingers. Don’t stir, because you don’t want the vegetables to lose the salt. Scatter the garlic within the pan, and pop it into the oven.

Cook the vegetables, gently turning them over occasionally. Continue cooking until you can easily slide a knife into and out of the vegetables (40 to 50 minutes). You’re not aiming for crispy vegetables.

Arrange the vegetables and garlic on a large platter, then spoon on some of the sweet oil left in the pan. Sprinkle on a handful of chopped fennel fronds, and a little more salt, if you fancy it.

April Bloomfiled's stories about her life and food are wonderful.  The photo's are great.   The instructions are EXACTING and we mean exacting.   Which is nice if you are reading a cookbook.  To cook from this book, read the recipe, read it again and then just cook.

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MARINATED PORK LOIN

After grilling the same country style pork ribs  for the past umpteen years, I wanted a change.  I wanted to find some cut of pork that didn't need pre-cooking (in order to get it nice and tender). So recently, we started grilling pork loin (not tenderloin). The whole loin is very tender, flavorful and unlike the country style pork ribs that have lots of ... what picky-picky husband calls "waste" (fat, gristle, bone), the loins have ZERO "waste".  I usually buy a 2 pound loin and that is perfect for three big eaters (or 2 of us plus lunch tomorrow).

 

1/2 cup soy sauce
1/2 cup brown sugar
4 tablespoons pineapple juice
1 tablespoon dehydrated onion flakes
4 tablespoons canola oil
1/2 teaspoon ground ginger
1/2 teaspoon black pepper

Put everything in a large zip lock plastic bag and squeeze it around to mix well.

Slice your 2 pound pork loin into 3/4" thick slices and put them into the bag with the marinade, making sure the liquid reaches all of the meat surfaces.  Put the bag in the fridge for 6-12 hours (I did it for 6 hours and it was perfect).

When you are ready to grill, remove the meat from the marinade (but save the marinade). Bring the marinade to a very gentle boil and cook it for 15 minutes. This cooking time will make the marinade safe to eat AND it will thicken the marinade so you can use it to baste the pork loin on the grill.

Grill your pork outdoors, basting the meat each time you flip it over.

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LEMON MERINGUE PIE FOR TWO

Whether you are empty nesters, like us, or you only have a couple of people to cook for; "recipes for two" are great!! Not only do they eliminate the temptation for 2nd third helpings, but they are excellent for those times when you don't feel like eating the same full size dessert all week!! This recipe makes two perfect (single serving size) lemon meringue pies, one of picky-picky husbands favorites.

CRUST
1/3 cup all purpose flour
1/8 teaspoon salt
1 tablespoon  cold shortening (I use butter flavored)
1 tablespoon cold butter
1/2 teaspoon white sugar
1 tablespoon cold water

Mix all of the dry ingredients in a small bowl; cut the cold shortening and butter into the dry ingredients until it is about "half of a pea" size. Stir in the cold water and mix into a ball (don't over work). Divide dough in half.

Any small oven proof dish will work for these little pies; I used my 10 ounce Pyrex custard cups.  Press the dough into the bottom and about half way up the sides of the custard cup. You can roll out the dough if you like, but I find it easier to just press the dough into place. Bake in preheated 425 oven for about 10 minutes or until light golden. Remove from oven and set aside.

LEMON FILLING
1/3 cup granulated sugar
1 tablespoon corn starch
1/8 teaspoon salt
1/2 cup cold water
1 egg yolk, lightly beaten with fork   (save the egg white)
2 tablespoons FRESH lemon juice
1 tablespoon butter

In a small, heavy bottom, saucepan, mix the sugar, cornstarch and salt; whisk in the cold water,  until it is smooth.  Cook (stirring) on medium heat until thick and bubbly, then reduce heat and cook (and stir) for 2 minutes.

Slowly drizzle about half of the hot mixture into the beaten egg yolk (whisking like crazy as you drizzle, so you don't get scrambled eggs). Once well whisked, put it all back into the saucepan and cook 2 more minutes at a gentle boil.

Remove from heat and add butter and lemon juice; mix thoroughly and pour into baked pie shells.

MERINGUE
1 egg white
1/8 teaspoon cream of tartar
2 tablespoons sugar
1/2 teaspoon vanilla extract

Using a GLASS bowl (never use plastic when whipping egg whites) and beaters that are totally free from any grease or oil; beat egg white and cream of tartar until you get soft peaks. Sprinkle in the vanilla and sugar (while the mixer is still running) and continue beating until you get stiff peaks.

Spread meringue onto hot filling. Put back into a preheated 350 oven for about 10-15 minutes or until the peaks of the meringue are golden.

After the meringue is cooked, let these little pies sit at room temperature for about an hour then chill them for at least 2 hours before serving. Once they are chilled, you can lift the pies out of their baking dish for a prettier presentation.

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The Edgewater Sandwich Book

Everyone knows the story of the sandwich.  Once upon a time...   

The Earl of Sandwich was a big old gambler and could not be persuaded to leave the card table for the dinner table.  He instructed his cook to slap his meat between to slices of bread so he could eat and gamble simultaneously.  Here, necessity was the mother of invention.

Sine then, the sandwich has been a staple in our diet and once we eat anything, of course, someone writes a cookbook about it.  Arnold Shircliffe wrote The Edgewater Sandwich Book in 1930 for the Hotel Monthly Handbook series.  Hotel Monthly did a series of books that were long and narrow, presumably to tuck into a Chef’s vest pocket.  (Though I couldn’t name a chef that has a vest pocket these days.)  Arnold Shircliffe was quite the collector of all things food.  For many years he worked at the Edgewater Beach Hotel in Chicago.

The Edgewater Sandwich Book features a dedication to the founder of the sandwich, the famous Earl, whose picture graces the frontispiece of the book.

These little Hotel Monthly books have become quite collectible.  Like so many of these little books, they are filled with recipes that are a bit vague.  Well, perhaps not vague to a chef, they are still just sandwiches.  Really, a ham and cheese open face sandwich is a ham and cheese open face sandwich. If the “recipe” calls for strawberry jam, then just add it.

The little book has hundreds of sandwich recipes and a special chapter for canapés and for compound butters and spreads for sandwiches.

There are ham, roast beef, veal, pig’s feet, rabbit, even squirrel sandwiches which one makes the same way as one would make a rabbit sandwich.  

Rabbit Sandwich

Rabbit, bread, butter, lettuce, bacon

Sauté the leg or loin of rabbit, then smother until tender.  Allow to cool, then cut in thin slices.  Arrange them on thin slices of buttered bread.  Season, press on leaf of lettuce, a strip of grilled bacon and upper slice.  Trim and cut in two diagonally.

Not only are there a plethora of meaty fillings there are also vegetable, nuts and fruit fillings.  Apples are of course, a logical choice for sandwich fillings, but prunes are a new one.

Prune Sandwich-I

Prunes, lemon juice, lettuce, mayonnaise, bread

Mix together six large prunes, chopped, two teaspoons lemon juice and one-third head lettuce, chopped fine.  Spread with butter and mayonnaise on slices of plain bread.  Press on upper slice and cut in desired shapes.

Yes, Virginia, there is a Prune Sandwich-II.  It calls for a whole wheat bread and Oregon prunes which are supposed to be tart.   For the truly bold there is something called the cannibal, an open faced sandwich of beef tartar.

Cannibal Sandwich

Spread thin slices of bread with finely ground or chopped raw beef, without tissues and sinews, mixed with a little finely chopped onion, and seasoned.  This is an open sandwich and the layer of meat should be about the same thickness as the bread.  Sprinkle with chopped chives and criss-cross with fork times to give a decorative appearance.

 Lord knows there is nothing worse than a Cannibal Sandwich that has not been decorated with fork tines.  This is one of those collectible titles that is a charming piece of history, but is probably not for everyone.  Though without this gem, I would have never thought of a pig’s foot sandwich or a cannibal sandwich, either.

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