Category Archives: Recipe

Three Layer Corn Bread

Not so Wicked Wayback….

Talking about 17th century cornbreads, some one recalled a 3 layer cornbread that her mother  used to make….and I recalled this one from Tassajara Bread Book

Tassajara Bread Book

 

  1. Three Layer Corn Bread

Easy, glorious and amazing!

1 cup cornmeal (fresh stone ground from your favorite local mill is best – natch!)

½ c. whole wheat flour

½ cup white flour

¼ cup wheat germ (not in the 1970 version)

2 t. baking powder

1 t salt

2 egg

¼ – ½ honey or molasses

¼ c oil or melted butter

3 cup milk or buttermilk (my fave)

  1. Combine dry ingredients
  2. Combine wet ingredients
  3. Mix together. Mixture will be quite liquidy.
  4. Pour into greased 9×9 pan
  5. Bake at 350° for 50 minutes or until top is springy when gently touched.
  6. As a variation, add a cup of grated cheese – Jack, provolone or parmesan.

Tassajara Bread Book 25th Anniversary Edition (1995)

Tassajara Bread Book (1970) p. 107 (#58)

Oh, the ’70’s…..

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Filed under Bread, Recipe, The 1970's, Wicked Wayback

Grapenuts Pudding

 

While brewing a little beer at work recently…..

All in the name of research and history….

We had some malted barley and malted wheat brewing and we all noticed how much it smelled like Grape-Nuts.

The healthy, crunchy, good for you cereal.

grapenuts current

And I started to think, ponder, dwell, fantasize, dream  about

GRAPENUTS PUDDING

Not the Puff Pudding, just plain old Grape-nuts custard……

But first to find the Grape-nuts….

Kathy went to the store first and found Grape-nuts Flakes….do they even make grape-nuts any more?????

Another store, with some poking and searching  – Grape-nuts! And a store brand that had much more sugar and salt…..

So the Grape-nuts come home, but the pudding recipe is no longer on the box.

The internet offered several solutions:

grapenut pudding rx

The thin layer of grape-nuts at the bottom is not the layer I’m looking for….keep looking

grape-nut-pudding-Parade mag

This is from Parade Magazine – thicker layer at the bottom, and thinner, crispier layer at top. I hope.

  • INGREDIENTS:

  • 6 large eggs

  • ¾ cup sugar

  • 1 tsp freshly grated nutmeg

  • ½ tsp cinnamon

  • 1 tsp vanilla

  • 4 cups whole milk

  • Grape-Nuts cereal

  • whipped cream

 

  1. Butter a 2-quart baking dish and preheat oven to 400°F.
  2. Whisk eggs, sugar, nutmeg, cinnamon, and vanilla in a large bowl. Whisk in milk.
  3. Pour a thin layer of Grape-Nuts cereal into baking dish, barely covering bottom of dish. Pour in milk mixture.
  4. Bake 30 to 40 minutes, until mostly set but jiggly in center. Serve with whipped cream.

By Sarah DiGregorio  May 10, 2014

https://communitytable.parade.com/288844/sarahdigregorio/grape-nuts-pudding/

 

Still not the thick layer at the bottom I remember, the layer of soggy grape-nuts….

Savour has a version that promises the bottom layer….

December 19, 2007 Saveur

serves 6-8

Ingredients

1 cup Grape-Nuts cereal

1 qt. milk

4 eggs

12 cup sugar

1 tbsp. vanilla extract

14 tsp. fine salt

Grated nutmeg

Instructions

Heat oven to 350°. Grease a 2-quart glass loaf pan with 1 tsp. butter; set aside. Put cereal into a bowl; set aside.

Bring milk just to a boil over medium heat; pour over cereal and set aside to let soak for 5 minutes.

Beat together eggs, sugar, vanilla, and salt in a large bowl. Slowly pour egg mixture into milk mixture while whisking constantly. Transfer to reserved pan; set in a deep roasting pan. Pour enough hot water into roasting pan that it reaches halfway up pudding pan. Bake until just set, about 1 14 hours. Let cool; sprinkle with grated nutmeg.

http://www.saveur.com/article/Recipes/Grape-Nuts-Pudding

 

But now that Spring has finally come, and the weather is in the 70’s, the last thing I want to do is turn on the oven and fuss with a  water bath  – even calling it bain marie doesn’t make it more attractive.

Pea shoots, micro-green salads, pasta with seasonal pestos, eggs with greeny things….It’s still April; there’ll be a day for custard before May.

 

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Filed under New England, Pantry, Recipe, The 1960"s, Wicked Wayback

Goldenrods

Goldenrods

as in Goldenrod Eggs….

Martha Stewart Living April 2017 featured a story about Goldenrods…. not the weeds, the  eggs

msl-April2017cover-225x300

goldenrod eggs Betty Crocker

This is the photo from the Betty Crocker version.

Reading the article I had a Remembrance of Things Past moment, except it was for something that I had never eaten….it was something I’d read about.

It was a book I read when I was nine. Or ten. Definitely before 11.

I think it was called

“Two in Patches”.

Patches was the name of the car. More properly, a roadster. I’m pretty sure it was written in the 1930’s.

roadster

a 1930’s roadster

There was a brother – who was old enough to drive – and a little sister. She was close to my age – 9 or 10 or 11.  They had to drive cross country to get their parents who had been working in the steamy, vine-tangled jungles of Peru. Or hottest Brazil. One of those exotic, faraway places. They had a grown-up, who might have been Grandpa, that they picked up somewhere. They ended up in California, and there was a happily ever after reunion. It would probably be a good companion piece for The Grapes of Wrath.

There were hobos, and not all of them were friendly.

Sometimes they had to beg for work to earn food or gas money. I believe “beg” was their word for it. They gave people rides in exchange for food or gas.

Beret-e1457039149493

This is pretty close to what I remembering  what the girl might have looked like.

It was not a picture book, but there were line drawings.

ANYHOW….

…..at one point they are really hungry and they break into a hen-house. They get caught, and the cagey old farmer invites them in, and the girl cooks up a big old batch of……

EGGS GOLDENROD

So I looked up a recipe,  Thank you Betty Crocker

and merrily went on with my life. It seemed rather like egg sauce on toast, and I can’t say that I craved it or even thought about it again until I opened up Martha Stuart Living.

So, thank you for a trip back in time. Now I need to make some bread to have the toast to make the eggs….

A version roughly contemporary with my remembered childhood volume:

Goldenrod Eggs

Make a thin white sauce by melting

1 Tbls of butter then adding

1 Tbls flour. Add

1 cup milk

½ tsp salt and

Fg pepper. Stir until thick and smooth. Chop the white of

3 hard cooked eggs and add to white sauce. Cut

4 slices of toast in halves lengthwise.

Arrange on a platter and pour sauce over them. Force yolks through a strainer or potato ricer, letting them fall upon the sauce making a mound of yellow. Garnish with parsley and toast points. This may be served on individual dishes.

Serves four.

Wakefield, Ruth Graves. Ruth Wakefield’s Toll House Tried and True Recipes. M. Barrows and Co.: New York. 1937. p. 61.

Ruth Wakefield Tried and True

Evidently, Fanny Farmer published the first Eggs Goldenrod recipe back in 1896. This is based on other peoples say-so. I’ll be on the look-out.

Eggs à la Goldenrod.

3 hard boiled eggs.

1 tablespoon butter.

1 tablespoon flour.

1 cup milk.

1/2 teaspoon salt.

1/8 teaspoon pepper.

5 slices toast.

Parsley.

Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.

bost127

Boston Cooking School 1896

 

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Mr Coffee and the Swiss Miss

Although March is coming to an end, and having come in like a LION, should be leaving like a lamb…

Durer_lions_(sketch)1520

Durer 1580

And because there’s SNOW in the forecast anyhow….

And because April weather is Foolin’ us even before it’s April ….

I’m going to share a little secret I just learned from Sally at work this week.

How to make really great mocha with already brewed coffee and the powdered hot chocolate mix that’s everywhere.

Yes, How to match up Mr. Coffee with Swiss Miss.

mrcoffee

swiss miss

I know – it SEEMS so easy…..put the hot cocoa powder (I’m talking Swiss Miss here, not actual cocoa powder and pour the hot coffee over for homemade mocha that is usually just

NASTY.

Which is spelled like tasty but not at all the same.

The mix doesn’t mix, there’s grainy sludge at the bottom, and the whole cup is less than delightful.

That’s because there’s a secret…

And the secret is:

Put the powder in the cup and mix a little cold milk/cream/half and half …..Make a nice paste

And THEN put the hot coffee in over that.

It’ll mix up nice and rich. If it’s too rich, add a little hot water.

Now THAT’S a treat.

A Heavenly Match!

Creamy, delicious chocolatey caffeinated goodness. Just the thing a cold day cries out for.

Thank you, Sally!

 

Kuzu Kuzu

lamb!

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Mrs. Wall’s Favorite ….

Muller’s Macaroni and Ham au Gratin

 

The Mrs. Wall in question is Nana Wall.

This is from a clipping of a vintage paper, with no date, but definitely Wayback….

 

Mrs. Wall’s Favorite Mueller’s Elbow Macaroni & Ham Au Gratin

½ of a 1 pound box of elbows

3 TBL butter

4 TBL chopped onion

2 TBS flour

¼ tsp salt

2 ½ Cups milk

1 C cooked ham, cut into strips

1 C grated American cheese

  1. Cook elbows.
  2. Sauté onion in butter, blend in flour, salt and milk. Stir until thick.
  3. Layer sauce with elbows, ham, and cheese in greased casserole dish.
  4. Bake at 375° for 25 minutes or until brown.

6 servings

From undated Mueller’s advertisement with Nana’s picture, also:

“Save $1.47 over average meal of meat, two vegetables for a family of four”

mueller elbow

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Red Light Green Light

There are TWELVE days of Christmas – all of you ever so eager to put those lights UP in November, don’t be in such a hurry to take them down – keep ‘em around at least until the 6th of January, the Feast of the Epiphany. That’s the day the Three Wise Guys, um, I mean Wise Men, finally get to the party. And let’s face it – January could use some low key good times, not to mention a little more light.

As for the red light….

Beets.

beetroot

Can’t beat them, so just enjoy them.

Last summer I used fresh tomatoes in salads and uncooked sauce for pasta. Once I found one recipe for uncooked tomato sauce, it seems as if there were thousands.

Or at least several.

Lidia!

lidia_bastianich_2014

Lidia Bastianich

Marian Morash!

vgcb

 

Total stranger from somewhere else!!

Newspapers and magazines…..

So when I got a new Italian cookbook (much of the Italian being American chefs in Italian restaurants…and the Italian cooking was restaurant cooking too.)

italian_intermezzo

 

AND

It came with music. To cook and dine with Italian music. The music was the deal-breaker.

As I was listening to Ciribiribin

– not to be confused with Chili Bean

 

I found yet another variation on the uncooked tomato sauce, but this one had a twist.

The variation called for beets.

RED LIGHT

That were cooked. For 1 1/2 hours.

Which is very different from uncooked. Or tomatoes.

So I really don’t know how this qualifies as a variation and not a whole new recipes.

BUT

I had beets….

GREEN LIGHT

So I scrubbed them, tossed them with a little olive oil and roasted them in a 350 oven for 90 or so minutes until they were tender.

I took them out of the oven and put some water on for the pasta…..

Alton Brown has embraced the cold water method for cooking pasta….

abeverydaycook

 

Cold water pasta is another post.

Anyhow,

While the pasta cooked

farfalle_pasta

Farfalle – butterflies!

I peeled the beets and cut them into a dice. Tossed with some olive oil wine vinegar, salt and pepper. Also some minced parsley and a little rosemary.

Added with the now cooked pasta and some ricotta, a 1/2 cup or so of the pasta water. Stir, taste, adjust, EAT.

It was pink…..and it was good.

It was NOTHING like the uncooked tomato sauce.

But it was delicious.

It was also good re-heated the next day.

 

 

Save

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Comfort Food

What makes comfort food COMFORTING is that it’s big, and fast and easy and pulls no punches. And possibly takes you back to childhood, even one that wasn’t quite yours….so when someone from Minnesota mentioned missing Tator Tot Hotdish…..we were skeptics, but the Tater Tots….the tater tots…..so when she brought it in to share (this is a sharing dish), she had to write up the recipe.

tatertots

Tots, taters, potato goodness, potato rounds, potato puffs, tater puffs, Mexi-Fries

Here it is:

 

Minnesota Tator Tot Hotdish

1 lb. ground beef

1 medium onion, chopped

2 cans cream of mushroom or cream of chicken soup

14 or 16 oz bag of frozen vegetables (I use peas/corn/carrots/bean mix)

1 lb bag frozen tator tots

2 cups shredded cheese

Preheat oven to 350°

Brown beef and onion together on stove

Mix in the soup and vegetables

Spread mixture into a 9×13 pan

Arrange a layer of tots on top of mixture

Bake at 350° for about 45 minutes, or until tots are golden brown

Sprinkle cheese on top, and bake again until the cheese is melted and the mixture is bubbly

Erin Gillette, 2015

Want more hotdish the Minnesota way? Click here

hotdish

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#NationalPastaDay

is today, October 17th and I almost missed it.

Actually, ANY Day WITHOUT Pasta is a day I don’t have very often.

And I was raised to call it Macaroni.

Macaronis

in the plural.

macaronis

This image from Wikipedia under ‘macaroni’ is labeled: “macaronis”

Sometimes Noodles…….noodles could be macaroni. Like lasagna noodles….

Pasta was something we didn’t talk about when I was young, back in the olden days….

We had Baked Macaroni and Cheese for Friday nights – and nothing out of  blue boxes then either.

We had Prince Macaroni on Wednesdays….princespaghettibridgeIt was called the Prince Macaroni Plant. The facility was sold in 2014 and now Prince Pasta is part of a mega conglomerate.This bridge was (is) in Lowell MA.

 

….or whatever brand of macaroni was on sale, although we an an awful lot of Mueller’s.

 

muellers-pastaAnd now, for my sad rather pathetic recent macaroni story. It starts with broccoli….

Brassica oleracea var. italica

Brassica oleracea var. italica – the broccoli I was looking at was even more lovely then this!

I saw a beautiful, lovely, absolutely GORGEOUS head of broccoli at the store. I had purchased some feta at the Farmer’s Market and I remembered a dish that was Feta, Broccoli and Rice  from Jeanne Lemlin’s  Quick  Vegetarian Pleasures that I had not made in far too long

qvp-lemlin

This is soooo simple.

  1. Put the rice on to cook – I found the jar with rice, then a found another jar, with a little less rice….so I measured out the water, sauteed the rice, added the water and a little salt and set it up to boil.
  2. I rinsed and broke apart the broccoli into bite sized bits.
  3. I realized the original recipe called for tomatoes, choose to not use them, and got out some crushed hot pepper.
  4. I put some olive oil in a big saute pan, let it heat. Added the broccoli, stirred around, then added some water and put on the lid. The lid was the wrong lid – too small….couldn’t find the right lid. The water was evaporating too fast – add a little more water. Add the crushed red pepper and some salt – very little – there’s feta coming up – and stir around.
  5. Timer dings – rice is ready! Open the rice pot – the rice has swelled and there’s lots of water on top!….Did I use too much water? Why yes, I had – twice as much water as I needed. But the size, the shape….had I used the last of the orzo instead of the dregs of rice????
  6. Why yes, yes, I had! What NOW?????
  7. Drain the pasta – which had cooked for 20 minutes and if it hadn’t been orzo it might just be glop….
  8. Add the overcooked orzo to the broccoli, turn the heat up for a bit to get a little more saute action going….now the liquid is evaporating…..stir stir stir
  9. Add the crumbled feta, stir and adjust the seasonings – it actually needed a little more salt because the pasta was SOOO waterlogged.
  10. Serve and enjoy. On the plate and hot it was good. The next day for lunch, with a little more oil and vinegar, it was great pasta/broccoli/feta salad.
  11. New Rule – label ALL jars in the cupboard.
  12. Although this dish is very good with rice – Orzo would be even quicker.
ball-jar-labels-disolvable

These labels and a Sharpie now live in the cupboard. Everything gets a label.

 

 

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Oatober

Make that #Oatober….someone at Quaker Oats is pretty genius.

Could it be this guy??

quaker-1877

This is the first Quaker for Oats – trademarked in 1877. They’ve been working the genius marketing for a while.

And in 1891, Quaker put the first recipe on the back of the box – for Oatmeal Bread…A few years later Fannie Farmer had a Quaker Oats Bread in the Boston Cooking School Cookbook. Coincidence? I think not!

QUAKER OATS BREAD (1896)

Ingredients
2 cups boiling water.
1/2 cup molasses.
1/2 tablespoon salt.
1/2 yeast cake dissolved in
1/2 cup lukewarm water.
1 cup Quaker Rolled Oats.
4 3/4 cups flour.

Directions
Add boiling water to oats and let stand one hour; add molasses, salt, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake.

By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle.

To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape.

The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)pp.59-60.

This makes a pretty dense loaf…and pretty is the wrong word, too. But it makes great toast. Maryetta’s Oatmeal Bread is a lighter brighter oatmeal bread option.

My other oat adventure today was thanks to Martha Stewart.

martha_stewart_2011_shankbone

Martha Stewart, probably kicking herself for not coming up with Oatober.

In the September issue of Martha Stewart Living she had a tip and recipe for quick cooking steel cut oats.

mslsept2016

I eat oatmeal for breakfast pretty much every morning and have for years. I believe that oats truly brought my cholesterol levels down, down and fast, and frankly eating breakfast is pretty easy, pretty inexpensive and has far fewer side effects then most of those little pills…. not to mention more pleasant and easier to remember in the fog of morning. Oats are the base, the only choices I have to make are what to put in them. That choice I usually make at the market, and do the same breakie all week. Ah, blueberries and cinnamon! Oh, Parmesan and pepper!  Dropt egg and rooster sauce; cranberries and honey….The Gracious Pantry has some pretty inspired oatmeal toppings. Back to oats –

Steel cut out are nubbly and more textured then rolled outs.

rolled_oats

Extreme closeup of rolled oats – the roller goes over them and they get very very thin

 

bowl_of_dry_steel-cut_oats_with_full_spoon

Steel cut oats – are chopped – chunky – chewy

Steel cut oats take longer to cook and are not zippy quick or mindless in the morning. I do not want to spend my dawn’s early light time at the stove stirring porridge.There’s always a slow cooker option, but then I’d be making lots, and have to repack to re-heat…not easier.

BUT

soak them the night before, and then 5-10 minutes in the pan – easy peasy! I made enough for one – so 1/4 cup of steel cut oats, 1 cup water and a pinch of salt in my littlest sauce pan and pop the lid on. It sat on the stove overnight, so was there to greet me when I put the coffee on, and after the first cup I remembered why it was there….

lecreuset-pot

This look very much like my little yellow pot, which pretty much lives on top of my stove.It’s that kind of workhorse.

After the second cup, awake and ready to rejoin the world, I brought the oats and water and the pinch of salt to a boil. I then lowered the heat to a fairly active simmer and stirred it from time to time until the water was gone and it was just oaty goodness and no longer liquid. A tooth test – firm, some give, but not hard, not little pebbles. Done. Under 10 minutes, maybe 7 or 8.

Rolled oats take 5 minutes at 50% power in the microwave. The new directions on the box say 3 minutes at 100%, but this just make them pasty. Take the 2 extra minutes!

Martha eats her oatmeal with golden raisins and currants and a slash of low fat milk. Sweet and milky are not my cup of tea. I had some butter and a little cheddar cheese.

There is a really great oatmeal muffin recipe lurking in one of my cookbooks…apples or was it apple sauce? Fortunately, I have all of Oatober ahead of me to find it.

bowl_of_oatmeal_cover_art

My Bowl of Oatmeal was not a movie…and I not on speaking terms with my breakie.

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Lust for Life

If you’ve been paying the least little bit of attention, you might have noticed I’m quite taken by the work of Vincent Van Gogh

Lust-for-Life-Vincent_van_Gogh_-_Self-Portrait_-_Google_Art_Project_454045-1887

Self portrait 1887

I’m also very fond of Kirk Douglas….

kd-favorite

That’s no whale of tale, I swear on my tattoo….20,000 Leagues Under the Sea

SOOOOOO

Kirk Douglas AS Vincent Van Gogh….

total fave

lust for life08-kirk-douglas

Lust for Life

I also loved the book

 

lust for ife pb

I posted Van Gogh’s Potatoes recently…and then I found a celebrity recipe site – really, there IS such a thing – and there was Kirk Douglas with a potato recipe.

Kirk Douglas’ Nutmeg Mashed Potatoes

4 large potatoes
1/4 cup butter
2 teaspoons ground nutmeg, or to taste
2 teaspoons salt, or to taste
1/2 cup sour cream

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender and split open, about 20 minutes. Drain and return potatoes to pot.

Mash potatoes with butter, nutmeg, and salt using a potato masher until well incorporated; stir in sour cream and whip until mashed potatoes are creamy.

Classic Celebrity Recipes

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